Black pitted olives

Put in a container with:

 garlic salt
 2 tablespoons  olive oil

 stirred together until the salt is dissolved.

Fill rest of container with juice from olives to cover theolives.

Let stand overnight out of refrigerator. 

Drain and serve.



2 bunches radishes
¼  tsp.salt
½  cupwine vinegar
¼  cupolive oil
¼  cupcold water
¾  tsp.salt
¼  teaspoonseasoned pepper

1.      Wash and trim radishes.  Bring to a boil with ¼  teaspoon salt in enough water to cover.  Boiluntil radishes begin to lose color (about 2 minutes), drain and cool. Make a marinade with the remaining ingredients.

2.      Let stand at least overnight.  Radisheskeep well and increase in flavor if stored in a jar in the refrigerator.

3.      Turn jar upside down occasionally to blend flavor

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