I found this recipe on a board that has gone silent and has left its cookbook as a legacy. I don't know about you, but a day without olives is like a day without...well, OLIVES!
1 can (8 1/2 ounces) ripe (black) olives, drained
1 jar (7 ounces) green olives, drained
1/2 cup vinegar
1/2 cup olive oil
1/2 cup salad oil
1 small onion, sliced
1 clove garlic, slivered
Split olives slightly; place in large jar with remaining ingredients.
Cover tightly and shake.
Refrigerate at least 2 hours.
To serve, remove olives with slotted spoon.
Makes about 3 cups.
Posted by oz. Originally from a Betty Crocker Cookbook, posted by Sylvia in 50+Friends Club Cookbook.