Mixed Italian Olivesappetizers, italian 1/2 lb green olives 1/2 lb black olives 1/4 cup vinegar 1/4 cup olive oil 3 stalks celery, chopped 1 green pepper, chopped 1 red pepper, chopped 1 garlic clove, crushed 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. |
