All Recipes Appetizers and Snacks Vegetable Olives

Ingredients

4 cups mixed olives with pits 5 cloves garlic, peeled 1 tablespoon balsamic vinegar ¼ teaspoon red pepper flakes 2 tangerines 3 slices sweet onion 4 sprigs fresh rosemary ⅔ cup extra-virgin olive oil 1 teaspoon fennel seeds, or to taste

Nutrition Info

167.3 calories carbohydrate: 4.8 g cholesterol: : - fat: 16.3 g fiber: 0.5 g protein: 0.7 g saturatedFat: 2.1 g servingSize: - sodium: 489.8 mg sugar: 1.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 250 degrees F (120 degrees C).
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.

18 servings

Perfect for holiday appetizers or a cocktail party.