Friday, January 7, 2011

Spiced Olives

These olives are delicious! We had them as one of our snacks on New Years Eve; it's my mother-in-laws recipe. I used V-8 juice in place of the plain tomato juice and they turned out great.


Eileen's Spiced Olives

1 (7oz.) jar stuffed olives
1/2 c. tomato juice
1 T. olive oil
1/2 - 1 t. crushed red pepper flakes
2 garlic cloves, minced
1/2 t. basil
1/2 t. oregano

Drain olives, discard juice, and return to 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. Makes 1 1/2 cups. Reserve juice for any olives left over after the first use.