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2 jars (about 7 oz. each) large green olives 2 cans (about 7 oz. each) ripe olives 3/4 cup vegetable oil 3 t. vinegar 1 T. lemon juice 3 cloves garlic, finely chopped 10 peppercorns, crushed
Drain olive; transfer to large jar. Mix remaining ingredients and pour over olives. cover and refrigerate 10 to 12 hours; shake olives occasionally to coat evenly. If transferring to gift jars, divide olives and liquid evenly. Olives can be stored in refrigerator no longer than 2 weeks. Drin well before serving. Makes about 3 cups. Source: Unknown