1 (5 3/4 oz.) can lg. pitted ripe olives
1 tsp. oregano
1/4 tsp. crushed red pepper
1/4 tsp. chopped onion
1 clove garlic, minced
1/2 c. red wine vinegar
1/4 c. vegetable oil

Pack olives with liquid into a pint jar with a screw top lid. Add remaining ingredients; shake well. Refrigerate at least 3 days before serving.

Makes 1 pint.