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