Ingredients

• 1 cup small pickles ("cornichons"), drained
• 1/4 cup each drained capers (if they are large, chop them roughly), finely diced red onion and slivered Kalamata olives
• 1/2 cup chopped fresh parsley
• Olive oil to taste
• Salt and freshly ground black pepper

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Instructions

1. Finely dice the pickles and blend them with the capers, red onion and black olives; let the mixture sit until ready to serve. At the last moment, blend in parsley and olive oil to taste and season with salt and pepper.