Instructions: Drain olives and marinate at room temperature in dressing for one hour or more, turning to coat on all sides. Cut green onions into one-inch pieces. Slash one end of each piece to make a fringe.

Soak onions in ice water while olives are marinating., Drain onions and olives. Stuff each olive with an onion, fringed end sticking out.

Yeild: Serves 10 to 12

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