1.   Boil until the liquid has reduced by one quarter.

2.   Add red wine and cook until liquid reduces by half.

3.   After the liquid has reduced, combine all the ingredients except the lemon juice.

4.   Check periodically to make sure that liquid has not reduced too much.

5.   Check periodically to make sure liquid has not reduced too much.

6.   Continue to cook until liquid has reduced somewhat.

7.   Increase heat to high, add olives and capers to pan, and simmer until liquid reduces by half.

8.   Reduce heat and simmer until the liquid reduces by half.

9.   Simmer until the liquid reduces by half.

10.   The liquids quickly reduce and form a simple sauce.