Especially good with roast beef
| 1 | can (8½ oz) | Ripe olives, drained |
| 1 | jar (7 oz) | Green olives, drained |
| 1/2 | C | Vinegar |
| 1/2 | C | Olive oil |
| 1/2 | C | Salad oil |
| 1 | sm | 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.
Yield: 3 cups