Tuesday 29 July 2014

Seasoned Black Olives

These are a great appetizer I serve often at pot lucks, they always go over well. They keep in the refrigerator for at least a month.  For those of you who don't have access to Frank's RedHot Sauce, I do have a copycat recipe for it HERE

36 ounces pickled black olives (reserving 1 quarter cup of the juices)
4 cloves garlic, pressed
1/2 cup Frank’s RedHot Sauce
2 tablespoons grainy mustard
1 tablespoon dried oregano 
1/2 teaspoon hot pepper flakes (optional )

Place all the ingredients together in a large, heavy duty, re-sealable plastic bag.
Remove as much air as you can, seal and swish together making sure everything is well blended.
Leave in the refrigerator for at least 7 days, turning the bag every day. The longer you leave these the stronger the flavours are.

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Have you tried this recipe?? Tell us how it turned out :)