Serve this with grilled fish or with cold roasted meats.
Makes about ½ cup
1 Meyer lemon, fresh or preserved in salt
2 shallots, peeled and diced small
¼ cup pitted green olives, chopped
2 teaspoons chopped parsley
Salt and pepper to taste
Cut lemon into wedges and cut the wedges crosswise into 1/4-inch slices. Mix with the diced shallot, chopped olives and parsley.
Add 1 or 2 tablespoons of olive oil to make an easy flowing mixture. Season with salt (if needed) and pepper. Cover and let stand at room temperature for a half hour to allow flavors to blend.