Yield: 1 1/2 cups
|1||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||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