Marinated Olives with Tangerine and Rosemary

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

Preparation

Drain olives if in brine. Combine all ingredients; mix well. Cover and refrigerate for 2 days, turning and shaking several times.

Bon Appetit, November 2006

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s