Pickled Marinated Vegetables
|Stuffed green olives||3 Ounce|
|White wine vinegar||3⁄4 Cup (12 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Oregano leaves||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
In large frying pan, combine all ingredients with the 1/4 cup water and bring to a boil. Reduce heat and simmer, stirring occasionally, covered, for 5 minutes. Cool and refrigerate 24 hours. Drain well and serve arranged attractively on tray.