- Ready In:
- 3 tablespoons olive oil
- 1 clove garlic, minced or pressed
- 1⁄2 teaspoon oregano
- 2 (7 ounce) cans pitted ripe olives, drained
- In a small bowl, stir together oil, garlic and oregano.
- Add olives and toss to coat.
- Cover and chill at least 4 hours or as long as two weeks.
MY PRIVATE NOTES
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