Black & Green Olive Vinaigrette

1 garlic clove
1 T. fresh oregano leaves
1/4 c. pitted black olives
1/4 c. pitted green olives
3 T. red wine vinegar
6 T. extra-virgin olive oil
Freshly ground black pepper

In a blender or food processor, process the garlic and oregano until finely chopped. Add the black and green olives and process to finely chop. Scrape down the sides, pour in the vinegar, and process until mixed.

With the motor running, slowly pour in the olive oil and process until the mixture is thick and smooth. Season to taste with pepper.

Serve immediately or store in an airtight jar in the refrigerator for up to 1 week. Remix before serving.

Makes about 3/4 cup.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 94.