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So…back to being on track with my eating has led me on the hunt for super flavorful dishes that are satisfying and filling – and this one definitely fits into those categories! I love sundried tomatoes. Like love love. And I love olives. So this relish to me is the perfect flavor-packed combo to go with turkey burgers, chicken, steak…veggies…really anything. It’d be really great with bread – but since I’m trying to cut down on carbs I’m convincing myself it tastes even better with cauliflower. Ha! I had a jar of olives sitting in my fridge that I found when I was cleaning it out – and that’s what inspired this recipe.

Here’s what you’ll need: sundried tomatoes (not packed in oil to save calories and control the amount of oil in the final dish), olives (kalamata preferably), garlic, parsley, lemon, and extra virgin olive oil. Note: the olives and tomatoes provide enough flavor that salt is not necessary.

And guess what – all you need to do is throw the sundried tomatoes, garlic, olives, and parsley into the food processor and mix until a chunky – but chopped up consistency. It’s a personal preference for how chunky and/or smooth you’d like your relish. I kept mine relatively small but not so minced that it became a paste.

After it’s mixed – add in the olive oil, lemon zest, and lemon juice. Whiz together for a few seconds until completely blended….and that – my friends – is sundried tomato and olive relish. I paired mine with turkey burgers (no bun!) and some green beans….so good. It really made me enjoy 99% lean ground turkey – which is kind of a hard thing to do. You must try this – and then proceed to put it on everything!

Sundried Tomato and Olive Relish
Makes about 1 and a 1/4 cups of relish

Click here for recipe.

Ingredients
3.5 ounces sundried tomatoes – not packed in oil
4 ounces olives – pitted
¼ cup parsley
¼ cup extra virgin olive oil
zest from ½ lemon
juice from ½ lemon

Directions:
Place the sundried tomatoes, garlic, olives, and parsley into a food processor and chop to get to a slightly chunky consistency. It’s a personal preference for how chunky and/or smooth you’d like your relish. I kept mine relatively small but not so minced that it became a paste.

After it’s mixed – add in the remaining ingredients – the olive oil, lemon zest, and the lemon juice. Whiz together for a few seconds until completely blended….and that – my friends – is sundried tomato and olive relish. Enjoy!

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