Enjoy on a grain bowl, on meat, or in place of the chopped parsley in the recipe listed above!

1/2 cup extra-virgin olive oil
¾ cup finely chopped parsley leaves and stems
1 cup Castelvetrano olives, pitted and torn into
various-size pieces
¼ cup Castelvetrano olive brine
1 fresh chile, such as a jalapeño, thinly sliced
1 lemon
Kosher salt and black pepper

1/2 cup extra-virgin olive oil 1 cup Castelvetrano olives, pitted and torn into 1 fresh chile, such as a jalapeño, thinly sliced 1 lemon

Stir together ½ cup olive oil, parsley, olives, olive brine
and chile. Add two teaspoons zest from the lemon
(use a zester or the small holes of a box grater). Squeeze in half the lemon (about 1½ tablespoons
juice), and season to taste with salt and pepper. Cut
the remaining lemon half into wedges for serving if
desired.