Plus capers and tomatoes, oh my! When shopping for your olives, look for cans of green olives. They have a buttery flavor and a meaty texture that we love in simple recipes like this. Tame the sharpness of the onion by marinating it briefly in lemon and vinegar; you’ll still get plenty of onion flavor without the sting. Then stir in the tomatoes, chopped olives, and capers to complete the relish. Load it on the toast, and add some crunch with toasted pine nuts. You will never tire of this avocado toast.
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The relish can be made a few hours ahead of serving and kept refrigerated. If making further ahead, wait to add the tomatoes and parsley until ready to serve. Squeeze a lemon wedge over each avocado toast. Top with the olive relish and the pine nuts.
