Delicious Olives

Alicia brought me a great page-a-day calendar with recipes on each day. I’m pretty sure it’s from Bon Appetit magazine, based on the copyright to Condé Nast and the green and white color scheme, but this calendar does not have the name of the magazine printed on it anywhere. (Presumably it was on the box and the first page, but I’ve long since recycled those.) In any case, I made marinated olives last week to take to the HBHEDoc Wine and Cheese Potluck on Saturday. They were a great success!

Marinated olives with tangerine and rosemary
Adapted from Bon Appetit Page-A-Day Calendar

1 pound assorted olives
1 small tangerine, cut into 4 wedges and thinly sliced crosswise (I used a clementine and it worked just fine – Whole Foods shockingly did not have tangerines when I went…)
1 tablespoon coarsely chopped fresh rosemary (Dried worked fine…)
1 teaspoon fennel seeds, lightly crushed
1 teaspoon coriander seeds, lightly crushed
1/8 teaspoon dried crushed red pepper

After draining the olives, I put everything into a large glass jar and shook it around until it looked mixed. I left it in the fridge for 4-5 days, shaking it each day to mix.

The spices and the orange juice permeated the olives, but weren’t too strong. So tasty!