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Spiced Olives Recipe

Spiced Olives Recipe

This recipe is best made a week in advance—they really reach perfection at 10 days. Double or triple this zippy won't regret it!—Dean Schrock, Jacksonville, Florida
TOTAL TIME: Prep: 5 min. + chilling YIELD: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


  • 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.

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.