Marinated Olives With Tangerine and Rosemary

• 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

1. Drain olives if in brine.
2. Combine all ingredients; mix well.
3. Cover and refrigerate for 2 days, turning and shaking several times.
4. Do ahead: Can be made 5 days ahead.
5. Keep refrigerated.
6. Transfer olive mixture to bowl and serve.

olive, tangerine, fresh rosemary, fennel, coriander seed, red pepper

Taken from www.food.com/recipe/marinated-olives-with-tangerine-and-rosemary-299377 (may not work)