Pickled Olives

Course : Fruits
Serves: 1 pint
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Ingredients:

5 3/4 Ounces large pitted ripe olives
1 Teaspoon oregano
1/4 Teaspoon crushed red pepper
1/4 Teaspoon chopped onion
1 clove garlic, minced
1/2 cup red wine vinegar
1/4 cup vegetable oil
 

Preparation / Directions:

Pack olives with liquid into a pint jar with a screw top lid. Add remaining ingredients; shake well. Refrigerate at least 3 days before serving.


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