Marinated Olives & Tomatoes |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 1 |
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I think this would make a nice accompaniment to a drinks & snacks evening. The time listed to prepare includes 8 hours chill time in the refrigerator. From Betty Crocker's Cookbook, 1972. Ingredients:
3/4 cup salad oil |
3 tablespoons vinegar |
1 tablespoon lemon juice |
3 garlic cloves, minced |
10 peppercorns, crushed |
16 ounces black olives, whole, pitted, & drained or 16 ounces stuffed green olives |
1 pint cherry tomatoes |
Directions:
1. Shake oil, vinegar, lemon juice, garlic, and peppercorns in large, tightly covered jar.
2. Add olives; cover & shake to coat olives evenly with liquid.
3. Refrigerate at least 8 hours; tipping jar occasionally to distribute marinade.
4. approximately 5 hours prior to serving, wash & drain tomatoes.
5. Cut each in half and add to marinade in jar.
6. Shake to coat.
7. To serve, remove vegetables with slotted spoon.
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