Mixed Italian Olives
appetizers, meats, soups
1/2 lb green olives
1/2 lb black olives
1/4 cup vinegar
1/4 cup olive oil
3 stalks celery, chopped
1 green pepper, chopped
1 red pepper, chopped
1 garlic clove, crushed
Mixed Italian Olives Freshly ground pepper to taste Oregano to taste Crack the olives with a hammer or mallet until the pits show. Combine the olives with the remaining ingredients. Let stand at room temperature for 2 days. Store in refrigerator in sealed sterilized jars.
Yield: 6 servings
