Ingredients
20 green olives, preferably Cerignola, pitted and coarsely chopped (1 cup)
1 cup coarsely chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
2 tablespoons white-wine vinegar
Coarse salt and freshly ground pepper
Preparation
Mix together olives, parsley, oil, mint, and vinegar. Season with salt and pepper.
