Tangerine Olives Recipe

Prepare olives

If olives are whole with pits, pit them and halve or leave whole depending on size. Place 2 cups mixed olives in a medium mixing bowl.

Segment tangerines

Peel and segment 2 tangerines, removing membrane where possible. Roughly chop any very large segments so pieces are bite-sized, then add to the bowl with the olives.

Add 1 tablespoon tangerine zest to the bowl and gently toss olives and fruit so citrus distributes but fruit remains intact.

Add 2 tsp fresh thyme leaves and 1 tsp finely chopped rosemary to the olive-tangerine mixture.

Thinly slice 1 clove garlic and add it to the bowl. Sprinkle 1 tsp red pepper flakes and 1 tsp freshly ground black pepper over the mixture.

Gently toss to combine aromatics with olives and tangerine segments, distributing garlic and herbs evenly.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh tangerine juice (from about 1 small tangerine), 1 teaspoon white wine vinegar, and 1 teaspoon honey.

Whisk or shake until emulsified. Taste and add 1 teaspoon sea salt, adjusting salt and honey to balance acidity and sweetness as needed.

Pour the dressing over the olive and tangerine mixture. Gently fold with a spoon to coat everything without breaking the fruit.

Allow the mixture to rest at room temperature for 20–30 minutes so flavors meld. Stir once or twice while it rests.

Just before serving, sprinkle 2 tablespoons toasted sliced almonds (or pine nuts) and 2 tablespoons microgreens or chopped parsley over the olives.

Give the mixture a final gentle toss and transfer to a shallow serving dish. Serve warm or at room temperature as a small plate, antipasto, or cocktail snack.

Leftovers can be refrigerated in an airtight container for up to 3 days. Bring back to room temperature before serving; the tangerine segments will be softer after storage.