Green Olive and Coriander Relish

1. 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 fine.

2. 2

   Let the relish stand, covered and chilled, overnight.

3. 3

   The relish may be made 3 days in advance and kept covered and chilled.

4. 4

   Serve the relish at room temperature with pita wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.