¼ cup chopped and pitted kalamata olives or pitted ripe olives ¼ cup chopped French green olives with Herbs de Provence, French green Picholine olives or pimiento-stuffed green olives ¼ cup pepperoncini peppers (stems removed) 2 tablespoon chopped red onion 1 tablespoon olive oil 1 tablespoon red wine vinegar 1 tablespoon drained capers ½ teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed ⅛ teaspoon freshly ground black pepper
