Olives and Onions

Recipe Ingredients

5 oz	142g	Pimiento-stuffed olives - drained
6 oz	170g	Small pitted ripe - olives, drained
7 oz	198g	Cocktail onions - drained
1/2 cup	118ml	Olive or vegetable oil
1/4 cup	59ml	Red wine vinegar
1 teaspoon	5ml	Dried oregano leaves
1/4 teaspoon	1.3ml	Crushed red pepper
2		Garlic - finely chopped

Recipe Instructions

Place olives and onions in 1 1/2-quart bowl. Shake remaining ingredients in tightly covered container.

Pour over olives and onions. Refrigerate, stirring occasionally, at least 2 hours.

Drain before serving. Serve with wooden picks.

Source:
Betty Crockers Cookbook, 6th Edition

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