Rosemary Marinated Olives

 These tasty little gems are always a hit. I am often asked for this recipe when serving these.  For those of you who don't have access to Frank's RedHot Sauce, I do have a copycat recipe for it HERE

INGREDIENTS

2 cups pickled whole green olives, drained

1 sprig fresh rosemary
1/2 cup tomato-vegetable cocktail such as V8, or more to cover

1/4 cup olive oil

2 cloves garlic, pressed

1 tablespoon Frank’s RedHot Sauce

1 tablespoon Dijon mustard

1 teaspoon mustard seed

1 teaspoon onion salt

good sprinkle fresh ground pepper

DIRECTIONS

Place the olives and rosemary sprig in a jar and add the remaining ingredients. You may need a bit more tomato-vegetable cocktail depending on size and width of jar, make sure the olives are covered.

Give this a good shake to mix all the ingredients and refrigerate at least 2 weeks before using.

If the olive oil has hardened, take this out about a half hour before serving for it to soften back up.

Keep refrigerated.