Instructions: In a nonreactive saucepan combine olives with pits, peppers, vinegar and water. Bring to a boil and simmer for 30 minutes. Cool to room temperature and store, refrigerated, in an airtight container. Stuff pitted olives and serve on a decorative plat

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.