Tangerine-Marinated Olives (Aceitunas Alinadas Con Mandarina)

• 2 cups mixed cracked green olives
• 6 small garlic cloves, crushed with a garlic press
• 2 tablespoons grated tangerine zest
• 12 cup fresh tangerine juice
• 4 thin lemon slices, cut in half and seeded
• 3 -4 tablespoons sherry wine vinegar, preferably aged
• 14 cup extra virgin olive oil
• 2 small bay leaves
• 12 small dried chili, such as arbol, crumbled (to taste)
• 1 pinch ground cumin

1. Place the olices, garlic, tangerine zest, and juice, lemon, vinegar, olive oil, bay leaves, chile and cumin in a large glass jar or bowl and stir to mix well.
2. Cover the jar and let the olives marinate overnight at room temperature, tossing occasionall.
3. For a richer flavor, let the olives marinate for up to a week in the refrigerator.

mixed cracked green olives, garlic, tangerine juice, lemon slices, extra virgin olive oil, bay leaves, chili, ground cumin

Taken from www.food.com/recipe/tangerine-marinated-olives-aceitunas-alinadas-con-mandarina-366147 (may not work)