Ingredients
1 lemon
1 cup chopped pitted green olives
1 tablespoon minced red onion
1 celery stalk, diced small
1/4 teaspoon sugar
3 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh parsley
Coarse salt and ground pepper
Preparation
With a sharp knife, slice away peel and pith of lemon. Cut flesh into segments; roughly chop and transfer to a medium bowl. Add olives, red onion, celery, sugar, olive oil, and parsley. Season with salt and pepper and stir to combine. To serve, divide relish among crostini.
