Olives & Onions

      5 oz Pimiento-stuffed olives,
           -drained
      6 oz Small pitted ripe
           -olives, drained
      7 oz Cocktail onions, drained
    1/2 c  Olive or vegetable oil
    1/4 c  Red wine vinegar
      1 ts Dried oregano leaves
    1/4 ts Crushed red pepper
      2    Cloves garlic,finely chopped

Place olives and onions in 1 1/2-quart bowl. Shake remaining ingredients in tightly covered container. Pour over olives and onions. Refrigerate, stirring occasionally, at least 2 hours. Drain before serving. Serve with wooden picks.

40 calories per serving.
Yield: 15 Servings