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.
Bon Appetit, November 2006