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Olive-Caper Paste

Ingredients

  • 1 cup kalamata olives, pitted
  • 1 medium onion, chopped
  • 3 tablespoons capers, rinsed
  • 1 tablespoon chopped fresh oregano or
  • 11⁄2 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

Preparation

Place the olives in a colander and rinse well under cold running water. 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.  Makes 1 cup