Olive and Coriander Relish Recipe



  • 1  tablespoon  coriander seeds
  • 1  jar (9 1/2 oz)  green olives — rinsed and pitted (about 2 cups)
  • 3  tablespoons  white-wine vinegar
  • 3  tablespoons  extra-virgin olive oil
  • pita loaves — cut into wedges as an accompaniment
  1. 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
  2. Let the relish stand, covered and chilled, overnight. The relish maybe made 3 days in advance and kept covered and chilled.
  3. Serve the relish at room temperature with pita wedges.

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