These olives keep well in the refrigerator, so you may want to make a double batch. It’s an easy recipe to do with no cooking and yummy!
2 6-ounce cans black olives
2 tablespoons capers (large ones if you can find them), rinsed and drained
¼ cup extra-virgin olive oil
½ teaspoon freshly ground pepper
Toss all the ingredients together. Marinate in the refrigerator at least 24 hours or up to two weeks. Serve at room temperature.
