Ingredients

• 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

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Instructions

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. 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.