This tangy relish is like a lemony tapenade. Serve a dollop on top of crackers with thin slices of soft goat cheese, either as an appetizer or as part of a cheese plate. For a hearty bite that emphasizes the buttery flesh of the olives, spoon it on top of cheddar.
Meyer Lemon and Green Olive Relish
2 Meyer lemons, quartered lengthwise and seeded
1 shallot, coarsely chopped
2 Tbs. finely chopped fresh flat-leaf parsley
1/2 cup (3 oz./90 g.) pitted green olives
1 tsp. coriander seeds
1 tsp. white balsamic vinegar
1/4 tsp. sea salt
1/4 tsp. freshly ground white pepper
Scoop out about half of the pulp from each lemon quarter and discard. Coarsely chop the lemon quarters, then put them in a food processor or blender. Add the shallot, parsley and olives and pulse several times until minced but not pureed. Transfer to a bowl and stir in the coriander seeds and vinegar. Season with the salt and pepper. For a chunkier relish, chop the olives coarsely by hand and stir them into the minced lemon mixture with the coriander and vinegar.
Serve at once, or cover and refrigerate for up to 3 days. Bring to room temperature before serving. Makes 1 cup (8 oz./250 g.).