1/2 lb Green olives

1/2 lb Black olives

1/4 c Vinegar

1/4 c Olive oil

3 Stalks celery, chopped

1 Green pepper, chopped

1 Red pepper, chopped

1 Garlic clove, crushed

Mixed Italian Olives Freshly ground pepper to taste Oregano to taste Crack the olives with a hammer or mallet until the pits show. Combine the olives with the remaining ingredients. Let stand at room temperature for 2 days. Store in refrigerator in sealed sterilized jars.