Mixed Italian Olives
Yield
6 cupsPrep
15 minCook
0 minReady
2 daysLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
green olives
|
|
| ½ | pound |
black olives
|
|
| ¼ | cup |
vinegar
|
|
| ¼ | cup |
olive oil
|
|
| 3 | each |
celery stalks
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | x |
mixed italian olives
|
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | x |
oregano
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
green olives
|
|
| 226.8 | g |
black olives
|
|
| 59 | ml |
vinegar
|
|
| 59 | ml |
olive oil
|
|
| 3 | each |
celery stalks
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | each |
garlic cloves
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.
