Tomato Spiced Olives

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Tomato Spiced Olives

 

1 7 oz. jar stuffed olives

1/2 cup tomato juice

 

1 tbsp. olive or vegetable oil

1/2 to 1 tsp. crushed red pepper flakes

 

2 garlic cloves, minced

1/2 tsp. dried basil

1/2 tsp. 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 to 10 days, turning jar daily. Drain before serving.