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GARLIC OLIVES
1 (14 oz) can pitted ripe olives 1/4 cup vinegar 1/4 cup salad oil 1/4 cup olive oil 1 small onion, sliced 1 clove garlic, crushed
Drain olives thoroughly; place in a large screw-top jar along with remaining ingredients. Shake well. Refrigerate for at least several hours.
To serve, remove olives using a slotted spoon.
VARIATION: Add 1 jar (7 oz) green olives, drained (split olives slightly) Increase vinegar, olive oil and salad oil to 1/2 cup instead of 1/4 cup
Source: unknown
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