Red Hot Green Olives - cooking recipe

Ingredients

7 1/2 ounces green olives, jarred and stuffed
1/2 cup tomato juice
1 tablespoon olive oil
1 teaspoon crushed red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon oregano leaves

Preparation

Drain olives. Combine remaining ingredients. Pour over olives in jar.
Re-cap and refrigerate for at least 3 days, turning jar daily so spices will permeate.
Sprinkle with more crushed red pepper before serving, if desired.