Garlic Marinated Olives

I love garlic olives, especially the ones they serve at my local bar. I could sit there all night just eating olives! :) I am hoping this recipe will be close (Betty Crocker's Cookbook, 1972).

• Ready In: 2 hrs 5 mins
• Yields: 16 oz

Ingredients

• 8 1⁄2 ounces ripe olives, whole, pitted, & drained
• 7  ounces  pimento stuffed olives
• 1⁄2 cup vinegar
• 1⁄2 cup olive oil
• 1⁄2 cup  salad oil
• 1  small onion, sliced
• 2  garlic cloves, finely minced

Directions

1. Split olives slightly and place in large jar with remaining ingredients.
2. Cover tightly & shake.
3. Refrigerate at least 24 hours. To serve, remove olives with slotted spoon.