|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.