Crusty Bread And Capers

• 13 cup capers preserved in salt
• 13 cup fine red-wine vinegar
• 13 cup best-quality extra-virgin olive oil

1. Rinse the capers and drain well.
2. Pour the vinegar over the capers, tossing them gently, to cover.
3. Soak for 1 hour and drain well.
4. Pour the olive oil over the capers, toss to cover well and serve, with bread, before dinner.

capers, redwine vinegar, olive oil

Taken from cooking.nytimes.com/recipes/7056 (may not work)