Greek Marinade

Yields approximately 1½ cups

¾ cup olive oil

¾ cup white wine vinegar

1 tablespoon lemon juice

1 clove garlic (minced)

1 teaspoon dried oregano

2 tablespoons finely chopped fresh dill

2 tablespoons finely chopped fresh rosemary  

3 kalamata olives (minced)  

1 tablespoon finely chopped capers

Salt and pepper (to taste)

2 pounds meat, seafood, or vegetables

 

1. In a bowl, whisk together all ingredients. Season with salt and pepper to taste.
2. Add meat, seafood, or vegetables. Cover and refrigerate for approximately 2-3 hours for meat, up to 30 minutes for seafood, or up to 1 hour for vegetables.