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

Olive oil

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.