Yield: 15 Servings
Measure | Ingredient |
---|---|
5 ounces | Pimiento-stuffed olives, drained |
6 ounces | Small pitted ripe olives, drained |
7 ounces | Cocktail onions, drained |
½ cup | Olive or vegetable oil |
¼ cup | Red wine vinegar |
1 teaspoon | Dried oregano leaves |
¼ teaspoon | Crushed red pepper |
2 \N | Cloves garlic,finely chopped |
Place olives and onions in 1½-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