CURRIED OLIVES

3 tbsp fresh lemon juice
1/2 cup oil
1 tbsp curry powder
1 tbsp finely grated white onion
1 1/2 cups stuffed green olives, drained

Put lemon juice in bowl and add oil slowly, beating together as for mayonnaise. Then add curry powder and onion and beat.

Pour over drained olives and refrigerate in a jar at least 3 days before serving. Turn jar upside down when you think about it so the sauce keeps moving over all the olives.

These can be drained on paper towels before serving to remove excess dressing, but it's not necessary. They add a special taste to martinis.