Recipe - Olives And Onions

5 ounce Pimientostuffed olives,
drained
6 ounce Small pitted ripe
olives, drained
7 ounce Cocktail onions, drained
One half cup Olive or vegetable oil
One fourth cup Red wine vinegar
1 teaspoon Dried oregano leaves
One fourth teaspoon Crushed red pepper
2 Cloves garlic,finely chopped

Place olives and onions in 1 1/2quart 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

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