Olive & Lemon Salsa
|Ground black pepper||1⁄4 Teaspoon|
|Chopped pimiento stuffed olives||1⁄4 Cup (4 tbs)|
|Chopped shallot||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
Cut peel and white pith from lemons and oranges.
Cut fruit into 14 inch slices, discarding seeds.
Cut slices into 1/2 inch pieces.
In small bowl, combine lemon and orange pieces, olives, shallot, parsley, sugar, and black pepper, stirring gently.
Cover and refrigerate if not serving right away.