Onion Relish

10 medium onions, Slice into four
400 gm drained small Spanish pimiento-stuffed green olives
1/2 cup extra virgin olive oil
150 – 200 gm pack basil, remove leaves, clean and dry
4 tablespoons drained capers
2 tablespoon red wine vinegar
1 teaspoon dried oregano

Combine all ingredients in a food processor. Pulse until onion is well chopped.

Note:
Adapted from recipe Onion Muffeletta Sandwich from Epicurious
Use as relish for The Moby Dick

Incarnations:
Add 4 roasted and peeled red bell pepper
Add 4 pieces sun dried tomatoes preserved in olive oil

Notes:
Excellent mixed with mayonnaise and used as a salad dressing or alone as salad dressing