1 (375 ml) jar green pimento stuffed olives
3/4 cup vegetable cocktail (V8)
2 tablespoons olive oil
1 tablespoon hot sauce
1 teaspoon hot pepper flakes
3 cloves garlic, sliced thin
2 teaspoon oregano, chopped
Drain juice from jar of olives.
Combine remaining ingredients in a small bowl and pour over olives.
Cover and refrigerate for at least one week, stirring daily.