6 Ounce (1 Can, 6 Ounce Drained Weight, Extra Large)
1⁄3 Cup (5.33 tbs)
1 Clove (5 gm), crushed
Grated parmesan cheese
Cut each onion into 2 or 3 pieces about 1-1/2 inches long.
With a sharp knife, make several 1/2-inch lengthwise cuts through 1 end of each piece of onion.
Insert uncut end of onion into pitted olive.
Cut end will open like a fan.
Place onion-stuffed olives in an 8-inch, round cake pan; set aside.
In a small bowl, combine remaining ingredients; pour over olives.
Cover and refrigerate for 6 hours or overnight.
Drain before serving.