Olives & onions

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 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

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