Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 oz Pimiento-stuffed olives,
-drained
6 oz Small pitted ripe
-olives, drained
7 oz Cocktail onions, drained
1/2 c Olive or vegetable oil
1/4 c Red wine vinegar
1 t Dried oregano leaves
1/4 ts 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.
