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    Stuffed Ripe Olives

    List of Ingredients




    6 ounces jumbo ripe olives -- canned, pitted
    1/4 cup Italian dressing
    1 bunch green onions

    Recipe



    Drain olives and marinate at room temperature in dressing
    for one hour or more, turning to coat on all sides. Cut green
    onions into one-inch pieces. Slash one end of each piece
    to make a fringe. Soak onions in ice water while olives are
    marinating., Drain onions and olives. Stuff each olive with
    an onion, fringed end sticking out. Yield: Serves 10 to 12

 

 

 

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