• 3servings
  • 70minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups mixed green and black olives with pits

  2. 4 sprigs rosemary

  3. 1 fresh red chile, sliced thin

  4. 4 whole cloves garlic , peeled

  5. 2 tangerines

  6. 1/2 cup extra-virgin olive oil

  7. 1 tablespoon red wine vinegar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 300 degrees F.

  2. In a small roasting pan, mix together the olives, rosemary, chile, and garlic. Slice the tangerines in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature.


Send feedback