| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
June 1993 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Coriander seeds |
|
|
A; (9 1/2-ounce) jar |
|
|
; green olives (about |
|
|
; 2 cups), rinsed and |
|
|
; pitted |
| 3 |
tb |
White-wine vinegar |
| 3 |
tb |
Extra-virgin olive oil |
|
|
Pita loaves; cut into wedges, as |
|
|
; an accompaniment |
INSTRUCTIONS
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 1 1/2 cups.
Gourmet June 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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