Prep 15 mins
Cook 5 mins
- 1 cup black olives, pitted
- 3 tablespoons extra virgin olive oil
- 1 onion
- 1 teaspoon oregano
- 1 cup wine or 1⁄2 cup vinegar
- 1 pinch pepper
- Finely chop the onion and place in a fry pan with a little water.
- Cook until tender and the water has been absorbed.
- Add the oil, then the olives and oregano.
- Stir, turning occasionally to fry.
- Slowly pour in the wine or vinegar and add the pepper.
- Serve as an appetizer.