Name: Olive Salad
Ingredients: 2/3 c Pitted green olives; coarsely chopped; 2/3 c Pitted black olives; coarsely chopped; 1/4 c Pimiento; chopped; 3 Cloves garlic; finely minced; 1 Anchovy fillet; mashed; 1 tb Capers; 1/3 c Fresh parsley; finely chopped; 1 ts Dried oregano; 1/4 ts Freshly ground black pepper; 1/4 c Olive oil

The problem here is the obvious lack of understanding of the infinite nature of sin as contrasted to the infinite righteousness of God. If the slightest sin is infinite in its significance, then it also demands infinite punishment as a divine judgment. Though it is common for all Christians to wish that there were some way out of the doctrine of eternal punishment because of its inexorable and unyielding revelation of divine judgment, one must rely in Christian faith on the doctrine that God is a God of infinite righteousness and well as infinite love. While on the one hand He bestows infinite grace to those who trust Him, He must, on the other hand, inflict eternal punishment on those who spurn His grace.

John Walvoord

CATEGORY	CUISINE	TAG	YIELD
		Salads	4	Servings

INGREDIENTS

2/3	c	Pitted green olives; coarsely chopped
2/3	c	Pitted black olives; coarsely chopped
1/4	c	Pimiento; chopped
3		Cloves garlic; finely minced
1		Anchovy fillet; mashed
1	tb	Capers
1/3	c	Fresh parsley; finely chopped
1	ts	Dried oregano
1/4	ts	Freshly ground black pepper
1/4	c	Olive oil

INSTRUCTIONS

Combine the ingredients. Place in a nonreactive container. Cover and
refrigerate 12 to 24 hours before serving. Will keep for several weeks
under refrigeration.
Posted to recipelu-digest Volume 01 Number 185 by RecipeLu
<recipelu@geocities.com> on Oct 31, 1997

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