FRIED OLIVES

1 onion, finely chopped
water
3 tbsp. Xenia Extra Virgin olive oil
1 cup Xenia black olives, pitted
1 tsp. oregano
1 cup wine or 1/2 cup vinegar
pinch of ground black pepper

Place onion 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.