posted by Kez 10-22-102 6:44 PM
Taste of Home
1 jar (7 oz.) stuffed olives
1/2c. tomato juice
1 Tb. olive or vegetable oil
1/2 to l teaspoon crushed red pepper flakes
2 garlic cloves, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
Drain the olives, discarding juice, and return to the jar.
In a small bowl, combine remaining ingredients. Pour over olives; cover and refrigerate for 3-10 days, turning jar daily. Drain before serving.
Yield: 1 1/2 cups.
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