Preparation

• On a cutting board, mince together the olives, garlic, and capers; transfer to a bowl. Stir in the shallots, mustard, mint, marjoram (if using), and vinegar. Mix in the oil with a fork to make a loose vinaigrette (it needn’t be emulsified). Season with salt and pepper, taste, and add more oil or vinegar if needed. Refrigerate for up to three days.

Spoon over grilled steak or fish. Dress up a salad of grilled onion, zucchini, tomato, and feta; or a grilled lamb salad with hearty greens and couscous.