Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Perfect for holiday appetizers or a cocktail party.

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Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
18
Yield:
18 servings
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees F (120 degrees C).

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  • Mix olives, garlic, balsamic vinegar, and red pepper flakes together in a bowl.

  • Carefully peel tangerines and cut peels into strips. Squeeze juice from 1 tangerine over olive mixture. Add tangerine peel strips to olive mixture and toss well.

  • Make a packet with a large piece of aluminum foil. Pour olive mixture into packet. Arrange onion slices and rosemary over olives; drizzle with olive oil. Sprinkle fennel seeds over mixture. Fold and seal packet; place on a baking sheet.

  • Bake in the preheated oven until warmed, about 90 minutes. Serve warm.

Nutrition Facts

167 calories; protein 0.7g; carbohydrates 4.8g; fat 16.3g; sodium 489.8mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/16/2017
3.16.17 Wow, to say we loved these olives is an understatement! They have layer upon layer of interesting flavors, the most unique one being the tangerine. Cooked for an hour, and that did the trick. I didn’t use pit-in olives, used pit-free simply for ease of eating. If you’re an olive connoisseur (or even if you just like olives), you must try this recipe. NONA, winner recipe going into my Favorites folder, thanks for sharing. Read More
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