1 cup kalamata or mixed green and black olives
1 medium onion, chopped
3 Tablespoons capers, rinsed
1 Tablespoon chopped fresh oregano or 1-1/2 teaspoons dried
3 Tablespoons olive oil
2 Tablespoons red wine vinegar
Grated peel (no white attached) of 1 lemon
1/2 teaspoon freshly ground black pepper, or to taste
In the bowl of a food processor, combine the pitted olives, onion, capers, oregano, olive oil, vinegar, and lemon peel. Process to a spreading consistency. Season to taste with the pepper and store in a small jar in the refrigerator.
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