|Canned pitted ripe olives||7 Ounce (Large, 1 can)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Red pepper||1⁄4 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
|Onion||1⁄4 Cup (4 tbs), finely chopped|
|Dried oregano leaves||1 Teaspoon|
1. In a quart jar with tight-fitting lid, put the olives along with their liquids.
2. Add the remaining ingredients; cover tightly and shake well.
3. Refrigerate the jar for several days; shake occasionally.
4. Drain and serve.
Serving size: Complete recipe
Calories 383 Calories from Fat 262
% Daily Value*
Total Fat 33 g50.3%
Saturated Fat 0.15 g0.77%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1488.7 mg62%
Total Carbohydrates 22 g7.3%
Dietary Fiber 3 g11.8%
Sugars 2 g
Protein 1 g2.7%
Vitamin A 7.7% Vitamin C 15.4%
Calcium 10.4% Iron 16.2%
*Based on a 2000 Calorie diet