13 pure white vinegar
1/2 cup Italian-style dry horseradish
2 tablespoons unsalted butter
3 tablespoons chicken bouillon granules
1 teaspoon paprika
5 cloves garlic, minced
2 teaspoons dried basil
1 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 onion, sliced into rings
1/4 teaspoon salt
1 cup chopped black olives
In a small bowl, combine vinegar, horseradish, butter, bouillon, paprika, garlic, basil, pepper flakes, olive oil and onion; refrigerate 1 hour. Stir; cover and refrigerate 2 hours. Stir every 15 minutes, for about 2 minutes per hour.
Preheat oven to 375 degrees F (190 degrees C).
Grease a 9x13 inch pan. Put the oysters in the bowl. Toss gently. Remove oysters from marinade, place on plates and drizzle with olive oil. Slice oysters and serve on the plate.