Stuffed Ripe Olives2013-06-20
- Servings : 10
These easy tasty olives add interest to a appetizer plate
- 1 can (6oz) jumbo ripe olives, pitted
- 1/4 cup italian dressing
- 1 bunch green onion
Drain olives and marinate at room temperature in dressing for one hour or more, turning to coat on all sides.
Cut green onions into one inch pieces. Slash one end of each piece to make a fringe
Soak onions in ice water while olives marinate.
Drain onions and olives. Stuff each olive with an onion, fringe sticking out