Spiced Olives Recipe
Spiced Olives Recipe photo by Taste of Home

Spiced Olives Recipe

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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
TOTAL TIME: Prep: 5 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 5 min. + chilling
MAKES: 10-12 servings


  • 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

Nutritional Facts

1 each: 38 calories, 4g fat (trace saturated fat), 0mg cholesterol, 317mg sodium, 2g carbohydrate (trace sugars, trace fiber), trace protein


  1. 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.
Originally published as Spiced Olives in Taste of Home October/November 1995, p13

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Reviewed Nov. 10, 2012

"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 Dec. 30, 2010

"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."

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