Stuffed Ripe Olives

6 ounces jumbo ripe olives — canned, pitted
1/4 cup Italian dressing
1 bunch green onions

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.