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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 10 |
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This recipe is best made a week in advancethey 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:
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. Yield: 1-1/2 cups.
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