Taste of Home
Spiced Olives
TOTAL TIME: Prep: 5 min. + chilling
YIELD: 1-1/2 cups.
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
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1 jar (7 ounces) pimiento-stuffed olives
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1/2 cup tomato juice
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1 tablespoon olive oil
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1/2 to 1 teaspoon crushed red pepper flakes
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2 garlic cloves, minced
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
Directions
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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.
Nutrition Facts
1 each: 38 calories, 4g fat (0 saturated fat), 0 cholesterol, 317mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 0 protein.
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