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Ingredients Jump to Instructions ↓

  1. 1/2 lb Green olives

  2. 1/2 lb Black olives

  3. 1/4 c Vinegar

  4. 1/4 c Olive oil

  5. 3 Stalks celery, chopped

  6. 1 Green pepper, chopped

  7. 1 Red pepper, chopped

  8. 1 Garlic clove, crushed

  9. 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.

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