This New Orleans favorite has a sweet onion twist. Serve it on crusty Italian bread with sliced provolone, Genoa salami and ham or as a side salad with your favorite cold cuts.

1 medium sweet onion, finely chopped (about 2 cups)
3/4 cup pimento stuffed olives, finely chopped
2 tablespoons capers, drained
2 large cloves garlic, finely minced
3/4 cup finely minced celery
2 teaspoons dried oregano
l/4 cup olive oil
1 tablespoon balsamic vinegar

Mix ingredients together in a large bowl. Store covered in refrigerator.

Makes about 4 cups.