2 (10 ounce) cans black olives
1/4 cup butter flavored anise oil
1/2 cup cold water
1/2 tablespoon dry mustard
1/4 cup white wine vinegar
1 cup red wine
4 tablespoons brown sugar
In a medium bowl, blend olives, butter flavor anise oil, water, dry mustard, vinegar, wine, brown sugar. Cover, refrigerate and refrigerate for 2 hours, stirring occasionally. Remove from refrigerator to plastic containers. In a separate small bowl, mix a small amount of wine into the olives mixture. Cover, refrigerate and chill for at least 1 hour.