Ingredients

• 1 pound assorted olives (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 seeds, lightly crushed
• 1 teaspoon coriander seeds, lightly crushed
• 1/8 teaspoon dried crushed red pepper

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Instructions

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