Grilled Queso Fresco with Black Olive Mojo

For the Mojo: In a food processor, combine all the ingredients and process until finely chopped. Set aside. For the Queso Fresco: In a cast-iron skillet, heat the vegetable oil over medium-high heat. Sprinkle the cheese with salt and pepper and add it to the skillet. Sear each cheese slice for about 1 minute on each side. The cheese will soften, but hold its shape. To serve the tapas, transfer the seared cheese slices to a serving platter. Top with the black olive mojo. Garnish with the lemon wedges and caperberries.