500grms Kalamata olives
2 cloves garlic, minced
2 tbls capers
100mls olive oil
1/2 tsp cracked coriander seeds
zest of 1/2 lemon
1/2 tsp dried oregano
1/2 tsp sugar
pepper to taste
100mls red wine
25mls red wine vinegar

Method:

In a large frying pan heat the olive oil, then add the olives and garlic. Saute for 2-3 minutes then add the capers, coriander, lemon zest, oregano and pepper. Add the wine, vinegar and sugar and cook a few more minutes. Serve hot or cold.