6 ounces pimento-stuffed green olives
3 ounces capers
1/2 cup red wine vinegar
2 tablespoons olive oil
1/8 teaspoon black pepper
Procedure: Chop green olives and pimentos, coarsely.
Place olives in a small jar with a tight fitting lid.
Add in the remainder of the ingredients and shake vigorously to mix well.
