Meyer Lemon Green Olive Salsa

Name: Meyer Lemon Green Olive Salsa
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (320 ml)
Cuisine: Mediterranean
Ingredients: 2 Tbsp finely diced shallot (30 ml) Shallot; 1 Tbsp plus 1 tsp champagne vinegar (20 ml) Champagne; about 1½ lemons (120 g) Meyer Lemon; 1 tsp honey (5 ml) Honey; 3/4 cup pitted Lucques olives, chopped (180 ml) Olives; 2 Tbsp sliced flat-leaf parsley (30 ml) Parsley; 1/2 cup extra-virgin olive oil (120 ml) Olive Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Suzanne Goin recipe. Not affiliated with, sponsored by, or endorsed by Suzanne Goin.

TABLE SALSA · FISH & ROAST CHICKEN

In the published recipe, this is the table salsa for Sunday Suppers lineage.

Suzanne Goin's Meyer lemon-green olive salsa for fish.

On the jar

MEYER

Method: shake
Yield: about 1¼ cups
Ingredients: 9
Jar batch: 1.1× recipe

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Ratio

OLIVE OIL 120 mlCHAMPAGNE VIN 20 ml

Ingredients

Shallot2 Tbsp finely diced shallot (30 ml)
Champagne1 Tbsp plus 1 tsp champagne vinegar (20 ml)
Meyer Lemonabout 1½ lemons (120 g)
Honey1 tsp honey (5 ml)
Olives3/4 cup pitted Lucques olives, chopped (180 ml)
Parsley2 Tbsp sliced flat-leaf parsley (30 ml)
Olive Oil1/2 cup extra-virgin olive oil (120 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, CHAMPAGNE VIN.
Shake-to-line (dashed marks): add OLIVES. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: ½ SHALLOT, 2 MEYER LEMONS.
Season to finish: PARSLEY (about 3 Tbsp), SALT (to taste), PEPPER (to taste), HONEY (about 1 tsp).
Cap the jar and shake until emulsified.

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Made once. It lives on the table.

You found this recipe once. On a PantryFlex jar it's printed in glass. It can sit on the table and get shaken over eggs, tacos, or whatever's next, not just tonight's plate.

1 kitchen · 2 national awards

Meyer Lemon Green Olive SalsaNATIONAL AWARD WINNEROn the jar: MEYER
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Black Olive AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Cumin VinaigretteNATIONAL AWARD WINNEROn the jar: CUMIN VINAIG

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Provenance

California–Mediterranean chef of A.O.C. In Los Angeles; James Beard Best Chef: California and Cookbook Award. Formerly Lucques; Sunday Suppers at Lucques is a standard reference.

Originally published as Meyer Lemon–Green Olive Salsa.

Adapted from a Suzanne Goin recipe (Suzanne Goin / Epicurious (Sunday Suppers lineage)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.1× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Suzanne Goin / Epicurious (Sunday Suppers lineage) (published as “Meyer Lemon–Green Olive Salsa”). Full citation lives in Provenance.

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