Back to Spiced Olives

Print Options


Card Sizes

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

Reviews for Spiced Olives

Sort By :
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."

Loading Image