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Ingredients

• Servings: 8
• 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

Description

This Is A Recipe From A Farm Journal Cookbook That I Lost Track Of And Can't Believe I'd Forgotten About It!! I Used To Make It Quite A Lot!! Anyway, Finding It Again Reminded Me Just How Wonderful It..

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