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Tangerine-Marinated Olives
Aceitunas Ali˝adas con Mandarina

by: Anya von Bremzen

2 cups mixed cracked green olives
6 small garlic cloves, crushed with a garlic press
2 tablespoons grated tangerine zest
1/2 cup fresh tangerine juice
4 thin lemon slices, cut in half and seeded
3 to 4 tablespoons sherry vinegar, preferably aged
1/4 cup extra-virgin olive oil
2 small bay leaves
1/2 small dried chile, such as arbol, crumbled, or more to taste
1 medium-size pinch of ground cumin

Place the olives, garlic, tangerine zest and juice, lemon, vinegar, olive oil, bay leaves, chile, and cumin in a large glass jar or bowl and stir to mix well. Cover the jar and let the olives marinate overnight at room temperature, tossing occasionally. For a richer flavor, let the olives marinate for up to a week in the refrigerator. Makes about 2 cups

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