- 6 ounces (about one-half cup) kalamata olives
- 6 tablespoons capers
- 1 teaspoon fresh oregano
- 1 clove garlic, minced
- 2 tablespoon virgin olive oil
- Press on the olives to open them and remove the stones. Puree all the ingredients in a food processor or with a mortar and pestle. Serve on crackers or bread, in deviled eggs or on pasta.