Citrus Olives
These Citrus Olives are the best little snack to have on hand when friends stop by, or even when it's just you and you need a little somethin'!
Prep Time10 minutes mins
Refrigerate2 hours hrs
Total Time2 hours hrs 10 minutes mins
Course: Appetizer
Cuisine: Mediterranean
Keyword: Citrus Olives
Author: Debbie
- 2 cups assorted olives with seeds, kalamata, cerignola, picholine, etc.
- 2 Tablespoons coriander seeds
- 2 Tablespoons fennel seeds
- ½ teaspoon crushed red pepper flakes
- 2 small tangerines, 1 tangerine cut in small wedges and then cut crosswise
- 2 ½ teaspoons tangerine zest , from 2nd tangerine
- 4 Tablespoons tangerine juice, from 2nd tangerine
- 4 Tablespoons fresh lemon juice
- 1 cup olive oil
- 6 garlic cloves, thinly sliced
- 3 Tablespoons plus 1 teaspoon coarsely chopped parsley
- 1 large bay leaf
Prevent your screen from going dark
Drain the brine from the olives.
With a rolling pin, crush the coriander and fennel seeds. Add red pepper flakes, but do not crush any further.
Place all ingredients in a small container with a fitted lid. Stir to combine. Cover and shake.
Refrigerate for 2 hours, stirring from time to time. Transfer to a decorative serving bowl.
Best served at room temperature.
Gr8 Make-Ahead Tip:
- The olives can be made ahead of time and kept in the refrigerator for up to 10 days.
Gr8 Shopping Tip:
- I find my favorite pre-assorted olives at Whole Foods Olive Bar, Sprouts Olive Bar or the refrigerated section at Trader Joe's.