Name: Mixed Italian Olives
Ingredients: 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

Lord, grant that from hence I may learn to withdraw thoughts, affections, desires, and expectations entirely from the world, and may fix them upon the heavenly state, where there is fullness of joy; where reigns heavenly, sweet, calm, and delightful love without alloy; where there are continually the dearest expressions of this love; where there is the enjoyment of this love without ever parting; and where those persons, who appear so lovely in this world, will be inexpressibly more lovely, and full of love to us. How sweetly will those, who thus mutually love, join together in singing the praises of God and the Lamb. How full will it fill us with joy, to think that this enjoyment, these sweet exercises, will never cease or come to an end, but will last to all eternity.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
	Italian	Appetizers, Condiments, Italian	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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