Marinated Olives With Tangerine and Rosemary

From Bon Appetit. November 2006. Make ahead!3

• Ready In: 10 mins
• Yields: 3 cups

Ingredients

• 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

Directions

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