Marinated Olives & Tomatoes

I think this would make a nice accompaniment to a drinks & snacks evening. The time listed to prepare includes 8 hours chill time in the refrigerator. From Betty Crocker's Cookbook, 1972.

• Ready In: 8 hrs 15 mins
• Yields: 5 cups

Ingredients

• 3⁄4 cup  salad oil
• 3  tablespoons vinegar
• 1  tablespoon lemon juice
• 3  garlic cloves, minced
• 10  peppercorns, crushed
• 16  ounces black olives, whole, pitted, & drained or 16  ounces stuffed green olives
• 1  pint cherry tomatoes

Directions

1. Shake oil, vinegar, lemon juice, garlic, and peppercorns in large, tightly covered jar.
2. Add olives; cover & shake to coat olives evenly with liquid.
3. Refrigerate at least 8 hours; tipping jar occasionally to distribute marinade.
4. approximately 5 hours prior to serving, wash & drain tomatoes.
5. Cut each in half and add to marinade in jar.
6. Shake to coat.
7. To serve, remove vegetables with slotted spoon.