Olives & Onionsappetizers 5 oz pimiento-stuffed olives, drained 6 oz small pitted ripe olives, drained 7 oz cocktail onions, drained 1/2 cup olive or vegetable oil 1/4 cup red wine vinegar 1 teaspoon dried oregano leaves 1/4 teaspoon crushed red pepper 2 cloves garlic,finely chopped 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. 15 servings; 40 calories per serving. Source: Betty Crockers Cookbook, 6th Edition |
