Mixed Italian Olives

Yields:	6 cups
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	Preparation	15 minutes
	Cooking	0 minutes
	Ready In	2 days

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Ingredients

1/2	pound	green olives
1/2	pound	black olives
1/4	cup	vinegar
1/4	cup	olive oil
3	each	celery stalks	chopped
1	each	green bell pepper	chopped
1	each	sweet red bell pepper	chopped
1	each	garlic clove	crushed
1	x	mixed italian olives
1	x	black pepper	freshly ground, to taste
1	x	oregano	to taste

Directions

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.

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Member Review

Bonnie's Blueberry Muffins

I saw this recipe in "Taste of Home" magazine.They are served at a B&B.This is blueberry season in Ohio.The muffins are easy to make and I think the nutmeg gives them a wonderful taste and smell.

Reviewed by ohbonnie