Recipe information
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
Need to make a substitution?
Preparation
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.