Recipe information
Yield
Makes 2 cups
Ingredients
Preparation
Cut 1 lemon (unpeeled; preferably organic) into 1/2-inch dice. Trim away peel and white pith from 7 more lemons and suprême these (page 34). Heat 1/2 cup extra-virgin olive oil in a saucepan over medium-low heat. Cook 1 medium red onion, diced, and reserved diced lemon until onion is translucent, about 4 minutes, stirring occasionally. Stir in 1/4 cup plus 2 tablespoons sugar and cook until it melts, about 30 seconds. Cool 5 minutes, then scrape into a medium bowl and add the lemon segments and 4 ounces pitted and chopped Niçoise or Gaeta olives. Season with coarse salt and freshly ground pepper (about a half teaspoon each) and gently stir enough to combine but without breaking up the lemon sections too much. Let cool at least 30 minutes before serving. To make a mixed citrus relish, replace some of the lemon with lime or orange segments.
