Drain olives. If they are very salty, rinse them in a little cold water. Place in plastic container (with a lid) and add 1 Tablespoon oil & 1 teaspoon lemon juice per can used. If you wish, you may add a pinch of oregano or garlic. Put lid on container and shake until olives are coated. Serve at room temperature.
Host, Girl Scout/Guide Leaders Forum
When we asked Amanda for permission to post her recipes, she replied, "Please give additional credit to Vivian C. (my mom-in-law), she's taught me most of what I know about Lebanese cooking."
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