- 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.
1 each: 38 calories, 4g fat (0 saturated fat), 0 cholesterol, 317mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 0 protein.
- Dec 7, 2017
- 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!!!!!!!!!!!!!
- 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.
- Jan 3, 2008
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