Olives & Onions Recipe
Yield: 15 ServingsRecipe by luhu.jp
Ingredients:
5 ounce: Pimiento-stuffed olives, drained
6 ounce: Small pitted ripe olives, drained
7 ounce: Cocktail onions, drained
1/2 cup: Olive or vegetable oil,
1/4 cup: Red wine vinegar,
1 tsp: Dried oregano leaves,
1/4 tsp: Crushed red pepper,
2 Cloves: garlic, finely chopped
Directions:
Place olives and onions in 1 1/2-quart 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
Source from luhu.jp
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
Source from luhu.jp