Ingredients
- 3 stalks celery
- 1 green pepper
- 1 pepper (red)
- 1 garlic clove
- 1/2 lb green olives
- 1/2 lb black olives
- 1/4 c vinegar
- 1/4 c olive oil
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.
