Ingredients

　　2 cups mixed brine-cured black and green olives

　　1/2 cup drained pimiento-stuffed green olives (about 3 ounces)

　　1/3 cup finely chopped red onion

　　2 tablespoons extra-virgin olive oil

　　1 tablespoon fresh lemon juice, or to taste

　　1 tablespoon drained capers, chopped

　　1/3 cup finely chopped fresh flat-leafed parsley leaves

　　Working with several brine-cured olives at a time and using flat side of a large heavy knife, press olives to crush them and remove pits. Coarsely chop all olives and in a bowl toss with onion, oil, lemon juice, and capers. Relish may be prepared up to this point 2 days ahead and chilled, covered. Bring relish to room temperature before serving. Stir in parsley.