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

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