Serve this easy dish as an appetizer or a relish alongside the main course.
1 pound assorted olives, such as Kalamata, Gaeta and Picholine
1 small tangelo cut into small pieces
Several pieces of tangelo peel cut into thin strips
1 tablespoon chopped fresh rosemary
1 teaspoon fennel seeds
1 teaspoon coriander seeds
Pinch of red pepper flakes
2 tablespoons olive oil
2 cloves garlic, thinly sliced
Drain the olives if in brine. Combine the olives, orange, orange peel strips, rosemary, fennel seeds, corainder seeds and red pepper flakes, and mix well. Cover and refrigerate for at least 1 hour, stirring occasionally.
Heat the oil in a skillet, add the garlic and sauté over medium heat until softened, about 2 minutes. Add the olive mixture and simmer, stirring occasionally, until heated through, about 10 minutes.
Makes about 3 cups.
Adapted from “The Vineyard Cookbook” by Barbara Scott-Goodman/Zaca Mesa Winery