George Canale's Olives
 
 
14 oz.  pimiento stuffed olives, drained
3/4 cup  onion, chopped fine
1/2 cup  celery, chopped fine
1/2 cup  vinegar
1/2 cup  warm water (if too tart add 1/4 cup more)
1 tsp  salt or more to taste
  garlic to taste
  oregano to taste
 
place olives in a non-metal mixing bowl and lightly mash with hands. add 
remaining ingredients. cover and let sit at room temperature for 2-3 
days. drain liquid and store in jar in refrigerator. 
 
solarbear #30 
graduate 1992 
ron hextall's school of goaltending 
 
 
-- 
(ID: 1420) Mirror: rec.food.recipes: Mon, Sep 5, 2005


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