Ingredients
- 3 stalks celery
- 1 green pepper
- 1 pepper (red)
- 1 garlic clove
- 130 gr green olives
- 130 gr black olives
- 60 ml vinegar
- 60 ml 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.
