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
- 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
- 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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