Yield: 1 1/2 cups
Measure | Ingredient |
---|---|
1 \N | Jar stuffed olives (7-oz.) |
½ cup | Tomato juice |
1 tablespoon | Olive or vegetable oil |
½ teaspoon | To 1 t. crushed red pepper flakes |
2 \N | Garlic cloves, minced |
½ teaspoon | Dried basil |
½ teaspoon | 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 3-10 days, turning jar daily. Drain before serving.
Source: Taste of Home, Oct/Nov/95