Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces large green olives
14 ounces ripe olives
3/4 cup vegetable oil
3 tablespoons vinegar
1 tablespoon lemon juice
3 cloves garlic -- finely chopped
10 peppercorns -- crushed
Preparation:
Drain olives, transfer to large jar. Mix remaining ingredients and pour over olives. Cover and refrigerate 12 hours. Shake olives occasionally to coat evenly. Olives can be stored in refrigerator no longer than 2 weeks. 3 cups olives.
