Marinated Italian Olives

Did you know, back in the day, that the center section of the deviled egg dish was intended to hold pickles and/or olives? Yep. How about filling it with some colorful and very robustly flavored Marinated Italian Olives. I really did enjoy these olives folks, and do recommend giving them a try.  And as you can see, I even cut the celery into larger pieces, intending for that to be a bite size treat too:@) Have some roasted red peppers? Toss them in, I think they would add some nice color too.

My Deviled Egg Pinterest Board can be found here.

Marinated Italian Olives-from Taste of Home

14 oz-ish can black olives, drained

7 oz-ish jar green olives with pimento, drained

large stalk celery, sliced into bite size pieces -or- 2 Tblsp finely chopped celery

2 Tblsp finely chopped onion

2 Tblsp capers-I didn't have these

1/4 C olive oil

2 Tblsp red wine vinegar

2 cloves garlic, minced

1 tsp dried basil

1 tsp dried oregano

1 tsp crushed red pepper flakes-can cut back, you know your crowd

salt to taste if desired-I didn't add any extra

~Mix everything, let mingle in refrigerator for at least 3 hours, stir and serve.

Eat well and have a happy day:@)