Por Makes 1 Cup
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
Place the olives in a colander and rinse very well under cold running water. Remove the pits from the olives and discard. In the bowl of a food processor, combine the pitted olives, onion, capers, oregano, olive oil, vinegar, and lemon peel. Process to a spreadable consistency. Season to taste with the pepper and store in a small covered jar in the refrigerator.
Will last up to 6 months and is great on French bread and in pasta. Makes a great spread for your next party.