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Marinated Olives with Tangerine and Rosemary
Nb persons: 0
Yield: 3 cups
Preparation time:
Total time:
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| 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 |
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.
Bon Appétit
November 2006
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