3/4 c. salad oil
3 tbsp. vinegar
1 tbsp. lemon juice
3 cloves garlic, minced
10 peppercorns, crushed
1 (1 lb.) can ripe olives, drained
1 (1 pt.) carton cherry tomatoes

Shake oil, vinegar, lemon juice, garlic, and peppercorns in tightly covered large jar. Add olives; cover and shake to coat olives evenly with liquid. Refrigerate at least 8 hours, tipping jar occasionally to distribute marinade.

About 5 hours before serving, wash tomatoes and drain. Cut each in half; add to marinade in jar. To serve, remove vegetables with slotted spoon. Makes about 5 cups.