1 (6 oz.) can pitted ripe olives, drained
2 cloves garlic, crushed
olive or salad oil, or a mixture of both
1 pt. cherry tomatoes
2 med. onions, sliced and separated into rings
1/2 c. chopped parsley
1 Tb. wine vinegar
Place olives and garlic in jar. Cover with oil. Cover jar and chill at least 24 hours.
Drain olives, reserving oil. Add washed and stemmed tomatoes, onion rings and parsley. Add 1 Tb. of the marinating oil (use remainder in salad dressings) and vinegar. Toss.
Serve as garnish on a platter of steak or grilled hamburgers, or ina bowl on the buffet.