Instructions: Sprinkle gelatin in cold water. Add to boiling water and stir until dissolved. Add sugar and vinegars, and set aside to cool. When gelatin begins to thicken, add relish, drained pineapple, and nuts. Pour into lightly oiled 8-cup mold and chill until firm. Garnish with ripe stuffed olives.

Yield: 6 to 8 servings.

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