Name: Marinated Olives with Tangerine and Rosemary
Yield: Makes about 3 cups
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

Skip to main content

Recipe notes

Back to top