Recipe - Mixed Italian Olives

One half pound Green olives
One half pound Black olives
One fourth cup Vinegar
One fourth cup Olive oil
3 Stalks celery, chopped
1 Green pepper, chopped
1 Red pepper, chopped
1 Garlic clove, crushed

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini