You may also like
Categories:Viewed: 9 - Published at: 7 years ago
Ingredients
- 14 ounces pitted black olives, canned and undrained
- 3 garlic cloves, peeled and minced
- 2 tablespoons red wine vinegar
- 12 teaspoon lemon juice
- 1 teaspoon paprika
Method
- Combine all ingredients, including the liquid from the can of olives, in a large jar (a 16-oz.
- Bell jar should suffice).
- Shake well to make sure the ingredients are well mixed, then cover and refrigerate for several days (up to a few weeks).