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 tsp Dried oregano leaves
1/4 tsp Crushed red pepper
2 Cloves garlic,finely chopped
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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
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