ITALIAN MIXED BLACK AND GREEN OLIVES (for eight)
½ pound green olives (either one kind or an assortment)
½ pound black olives (either one kind or an assortment)
¼ cup vinegar
¼ cup olive oil
3 celery stalks, chopped
1 green pepper, chopped
1 red pepper, chopped
1 garlic clove, crushed
freshly ground black pepper to taste
oregano to taste
1. Crack the olives with a mallet until the pits show.
2. Combine the olives with the remaining ingredients. Let stand at room temperature 2 days. Store in refrigerator in sealed, sterilized jars.
from Craig Claiborne, The New York Times Cookbook