Marinated Olives With Tangerine and Rosemary |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
From Bon Appetit. November 2006. Make ahead!3 Ingredients:
1 lb olive (such as kalamata, gaeta, and picholine) |
1 small tangerine, cut into 4 wedges (each wedge thinly sliced crosswise) |
1 tablespoon coarsely chopped fresh rosemary |
1 teaspoon fennel seed, lightly crushed |
1 teaspoon coriander seed, lightly crushed |
dry crushed red pepper |
Directions:
1. Drain olives if in brine. Combine all ingredients; mix well. Cover and refrigerate for 2 days, turning and shaking several times.
2. Do ahead: Can be made 5 days ahead. Keep refrigerated. Transfer olive mixture to bowl and serve.
|
|