James's
Olive & Coriander Relish
Serve as a starter with hot pita breads.
1 tbsp coriander seeds
300 g mixed pitted olives
50 ml white wine vinegar
50 ml extra virgin olive oil
1. Rinse the olives. In a food processor, coarsely grind the coriander seeds.
Add the olives, vinegar and oil, and blend the mixture until the olives are
chopped finely.
2. Cover and chill in a refrigerator overnight. Eat within 3
days.
From my experience, forgiving is the only way to survive.
- Molly Ringwald