Marinated Olives with Tangerine and Rosemary               

 tags (edit): Advance Easy Bon Appetit Magazine @Vogel @Try Soon! Hors dOeuvres Appetizers  

 

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

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 fresh rosemary coarsely chopped
1 teaspoon fennel seeds lightly crushed
1 teaspoon coriander seeds lightly crushed
1/8 teaspoon dried crushed red pepper


 

Instructions
 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.


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Yields: 3 Cups
     Bon Appetit magazine, November 2006, page 124

 notes:  It wasn't bad, it just was not remarkable. The marinade did not really impart any new flavor into the olives.

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