Begin marinating the olives at least two and up to five days ahead.
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
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.
