Green olive and coriander relish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Coriander seeds |
| A; (9 1/2-ounce) jar | ||
| ; green olives (about | ||
| ; 2 cups), rinsed and | ||
| ; pitted | ||
| 3 | tablespoons | White-wine vinegar |
| 3 | tablespoons | Extra-virgin olive oil |
| Pita loaves; cut into wedges, as | ||
| ; an accompaniment | ||
Directions
In a food processor grind coarse the coriander seeds, add the olives, the vinegar, and the oil, and blend the mixture until the olives are chopped fine. Let the relish stand, covered and chilled, overnight. The relish may be made 3 days in advance and kept covered and chilled. Serve the relish at room temperature with pita wedges.
Makes about 1½ cups.
Gourmet June 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.