Title: Spiced Olives
Categories: Relish
Yield: 1 Batch

7	oz	Stuffed olives
1/2	c	Tomato juice
1	tb	Olive oil or vegetable oil
1/2	ts	Crushed red pepper flakes - more to taste!
2		Garlic cloves; minced
1/2	ts	Dried basil
1/2	ts	Dried oregano

Drain olives, discarding juice, and return olives to jar. In a small bowl, combine remaining ingredients. Pour over olives; cover and refrigerate for 3-10 days, turning jar daily. Drain before serving. These are best after 10 days and you probably will want to double or triple the recipe. Yield: 1-1/2 cups. Recipe from Oct/Nov '95 Taste of Home sent in by Dean Schrock, Jacksonville, FL.

Formatted for MM by Pegg Seevers 10/8/95

From: Pseevers

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