Spiced Olives

Name: Spiced Olives
Prep time: 5 min
Total time: 5 min
Yield: 1-1/2 cups.
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

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

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.

Nutrition Facts

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

Originally published as Spiced Olives in Taste of Home October/November 1995

Reviews

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Average Rating:

luigis

Dec 7, 2017

Delicious!!!
mams987

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!!!!!!!!!!!!!
Libby T

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.