Sauce Vierge

• 4 tomatoes skinned, de-seeded and chopped
• 3 tablespoons basil
• 2 tablespoons coriander chopped
• 2 tablespoons chopped parsley
• 5/8 cup olive oil
• 1 lemon
• 9/16 cup black olives

1. To make the sauce vierge, put the olive oil in a pan and add some lemon juice. Tailor the recipe to your own taste - 3 parts oil to one part lemon is about right. Cut the basil leaves into two or three pieces, depending on their size, then add them to the pan with the tomato, parsley and coriander.
2. Serve with fish, such as cod, and scatter the black olives over the top. Then sprinkle fresh herbs such as basil, coriander or parsley to garnish. Finish with a little sea salt and just a splash of olive oil.
3. Serve with fish, such as cod, and scatter the black olives over the top. Then sprinkle fresh herbs such as basil, coriander or parsley to garnish. Finish with a little sea salt and just a splash of olive oil.

tomatoes, basil, coriander chopped, parsley, olive oil, lemon, black olives

Taken from www.yummly.com/recipe/Sauce-Vierge-378771 (may not work)