1/2 lb. green olives
1/2 lb. black olives
3 stalks celery, chopped
1 green pepper, chopped
1 red pepper,. chopped
1 clove garlic, crushed
1/4 cup olive oil
1/4 cup vinegar
Fresh pepper to taste
Oregano to taste
Crack olives with hammer until pits show and mix remaining ingredients with olives.
Let stand at room temperature 2 days.
Store in refrigerator in sealed sterilized jars.
Serves 8 to 10
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