Marinated Olives With Tangerine and Rosemary

Ingredients

• 1 lb olive (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 seed, lightly crushed
• 1 teaspoon coriander seed, lightly crushed
• dry crushed red pepper

Directions

1. 1

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

2. 2

   Do ahead: Can be made 5 days ahead. Keep refrigerated. Transfer olive mixture to bowl and serve.