Mediterranean Olive Relish

• 1 cup black olives with character, such as Greek kalamata or atalanti, drained lightly and pitted
• 1 cup green olives with character, such as Greek cracked, drained lightly and pitted
• 2 tablespoons extra virgin olive oil
• 1/3 cup minced red onion
• 1/3 cup minced fresh parsley, preferably the flat-leaf variety
• 1 1/2 tablespoons orange juice
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon ground cumin
• Additional extra virgin olive oil

1. Bring your smoker to its appropriate cooking temperature.
2. Arrange the olives in a shallow, smokeproof baking dish or in a piece of heavy-duty foil molded into a small tray.
3. Drizzle the olives with oil.
4. Transfer the olives to the smoker and cook until they take on a light but identifiable smoke flavor, about 45 to 55 minutes at a temperature of 225 F to 250 F.
5. When they are cool enough to handle, chop the olives and place them in a medium bowl along with their cooking juices.
6. Stir in the onion, parsley, orange and lemon juices, and cumin.
7. Drizzle in another 1 or 2 teaspoons of oil to bind the mixture and make it glisten, and to balance the fruit juice acid.
8. Refrigerate the relish for at least 30 minutes.
9. (It can be made 1 day ahead.)
10. Serve chilled or at cool room temperature with toasted pita triangles.

black olives, green olives, extra virgin olive oil, red onion, fresh parsley, orange juice, lemon juice, ground cumin, olive oil

Taken from www.cookstr.com/recipes/mediterranean-olive-relish (may not work)