250 g of green olives
250 g of black olives
3 cloves of garlic, finely chopped
1 small green pepper, finely chopped
1 small red pepper, finely chopped
1 crushed clove of garlic
1/4 cup of olive oil
1/4 cup of vinegar
to taste with salt and oregano
250 g of green olives
250 g of black olives
3 cloves of garlic, finely chopped
1 small green pepper, finely chopped
1 small red pepper, finely chopped
1 crushed clove of garlic
1/4 cup of olive oil
1/4 cup of vinegar
to taste with salt and oregano
Pound the olives with a hammer until the pit appears
Mix with the remaining ingredients
Let it rest at room temperature for two days
Store in the refrigerator, tightly sealed and sterilized.
