Marinated Olives & Tomatoes - cooking recipe

Ingredients

3/4 cup salad oil
3 tablespoons vinegar
1 tablespoon lemon juice
3 garlic cloves, minced
10 peppercorns, crushed
16 ounces black olives, whole, pitted, & drained or 16 ounces stuffed green olives
1 pint cherry tomatoes

Preparation

Shake oil, vinegar, lemon juice, garlic, and peppercorns in large, tightly covered jar.
Add olives; cover & shake to coat olives evenly with liquid.
Refrigerate at least 8 hours; tipping jar occasionally to distribute marinade.
approximately 5 hours prior to serving, wash & drain tomatoes.
Cut each in half and add to marinade in jar.
Shake to coat.
To serve, remove vegetables with slotted spoon.