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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
Refrigerate2 hours
Total Time2 hours 10 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: Citrus Olives
Servings: 2 cups
Author: Debbie

Ingredients

  • 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

Instructions

  • 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. 

Notes

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.
 
Tried this recipe?Mention @Great8Friends or tag #gr8food!