[X]

Home > Recipes > Spiced Olives

Spiced Olives Recipe

Spiced Olives Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

This recipe is best made a week in advance—they really reach perfection at 10 days. Double or triple this zippy recipe...you won't regret it!—Dean Schrock, Jacksonville, Florida

This recipe is:

Quick

[X]

Rate Spiced Olives Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Spiced Olives Recipe

Prep: 5 min. + chilling

Yield: 10-12 Servings

5 5

Ingredients

1 jar (7 ounces) pimiento-stuffed olives
1/2 cup tomato juice
1 tablespoon olive oil
1/2 to 1 teaspoon crushed red pepper flakes
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Directions

Drain olives, discarding juice; return olives to the jar. In a small bowl, combine the remaining ingredients. Pour over olives; cover and refrigerate for 3-10 days, turning jar daily. Drain before serving. Yield: 1-1/2 cups.

Nutritional Facts 1 serving (1 each) equals 38 calories, 4 g fat (trace saturated fat), 0 cholesterol, 317 mg sodium, 2 g carbohydrate, trace fiber, trace protein.

Originally published as Spiced Olives in Taste of Home October/November 1995, p13

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Spiced Olives

Spiced Olives

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Nov. 10, 2012 by mams987

I've been making this recipe for several years a d I love them. I double the recipe because I "pick" on them all day and wouldn't have enough left to serve for whatever the occasion I'm making them for. DELICIOUS!!!!!!!!!!!!!

Reviewed on Dec. 30, 2010 by Libby T

I have had this recipe for at least 20 years. My sons, from a young age to adults, have requested the "Christmas olives" every year. I agree with Dean Schrock, the longer the olives marinate, the better. You won't be disappointed.