Olives Chilandron

1/4 cup olive oil

1 large onion, cut into 1/4-inch strips

1 small sweet red pepper, cut into 1/4-in strips

1 small green pepper, cut into 1/4- inch strips

1 clove garlic, minced

1-1/2 tsp dried oregano leaves, crushed

1-1/2 tsp dried thyme leaves, crushed

1 cup pitted ripe olives, halved

2 oz smoked ham. cut into 1/4-inch strips (1/3 cup)

2 table spoons red wine vinegar

In a 10-inch skillet over medium heat, in hot oil, cook onion and peppers with garlic, oregano and thyme about 5 minutes or until vegetables are tender, stirring often.

Add olives and ham; heat through. Remove from heat; stir in vinegar.

Spoon into serving bowl. Cover; refrigerate until serving time, at least 4 hours or overnight.

Makes 3 cups.

Note:
Serve chilled or at room temperature with sliced cheese. Or, serve hot with sauteed veal cutlets, or as an omelet filling.

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Cajun Country -- New Iberia, Louisiana