Ingredients
1 jar (7 ounces) pimiento-stuffed olives1/2 cup tomato juice1 tablespoon olive oil1/2 to 1 teaspoon crushed red pepper flakes2 garlic cloves, minced1/2 teaspoon dried basil1/2 teaspoon dried oregano
Preparation
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.
