10 oz. green ‘salad’ olives, pitted and chopped (1)
4 oz. small capers, chopped
1/2 fresh red bell pepper, minced or 4 oz. jarred roasted red pepper, minced (2)
1/2 c. red wine or white vinegar or more to taste
1/4 c. extra virgin olive oil
1/2 tsp. ground black pepper or to taste
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