Name: Marinated Olives with Tangerine and Rosemary
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

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.

TagsMediterranean Olive Tangerine Citrus Fruit Rosemary Herbs & Spices Snack Starter Dinner Vegetarian Vegan Dairy Free Nut Free Gluten Free Keto Easy Bon Appétit

Recipe notes

The Most-Saved Recipes in the Epicurious App This Week

Like Greek lemon potatoes and gochujang chicken stir-fry.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.