Mixed Italian Olives

Course : Appetizers
Serves: 6
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1/2 pound green olives
1/2 pound black olives
1/4 cup vinegar
1/4 cup olive oil
3 stalks celery -- chopped
1 medium green pepper -- chopped
1 medium red pepper -- chopped
1 clove garlic -- crushed

Preparation / Directions:

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.

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