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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 6 |
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I love garlic olives, especially the ones they serve at my local bar. I could sit there all night just eating olives! :) I am hoping this recipe will be close (Betty Crocker's Cookbook, 1972). Ingredients:
8 1/2 ounces ripe olives, whole, pitted, & drained |
7 ounces pimento stuffed olives |
1/2 cup vinegar |
1/2 cup olive oil |
1/2 cup salad oil |
1 small onion, sliced |
2 garlic cloves, finely minced |
Directions:
1. Split olives slightly and place in large jar with remaining ingredients.
2. Cover tightly & shake.
3. Refrigerate at least 24 hours. To serve, remove olives with slotted spoon.
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