Marinated Olives with Tangerine and Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Begin marinating the olives at least two and up to five days ahead. Ingredients:
1 pound assorted olives (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 seeds, lightly crushed |
1 teaspoon coriander seeds, lightly crushed |
1/8 teaspoon dried 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. Do ahead: Can be made 5 days ahead. Keep refrigerated. Transfer olive mixture to bowl and serve.
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