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MeyerLemon Olive Salsa

Course Sauce
Cuisine Mediterranean
Keyword Meyer lemon olive salsa
Author adapted from "Sunday Suppers at Lucques" by Suzanne Goin


  • 2 tablespoons shallots, finely diced
  • 4 teaspoons white wine vinegar
  • 2 Meyer lemons
  • 1 teaspoon honey
  • 3/4 cup pitted Castelvetrano olives, chopped
  • 2 tablespoons Italian parsley leaves, sliced
  • 1/2 cup extra virgin olive oil
  • kosher salt and freshly ground pepper


  • In a small bowl, combine shallots, vinegar, and a good pinch of kosher salt. Sit aside for 5 minutes.
  • Slice off the ends of the Meyer lemon. Stand the lemons at one end and cut them vertically into 1/8-inch slices. Cut each slice lengthwise into strips and then cut into 1/8-inch size cubes.
  • Add the diced lemon to the shallots. Add the honey, olives, parsley, a few grindings of pepper, and the olive oil. Stir to combine and adjust for seasoning.