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Spiced Olives

 Spiced Olives
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
10-12 ServingsPrep: 5 min. + chilling

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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.