","datePublished":"2015-03-29"},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"The talk of last Thanksgiving-wonderful-easy appetizer.","datePublished":"2010-11-21"},{"@type":"Review","author":{"@type":"Person","name":"Vivian M."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"These olives were at a thanksgiving get together we were invited to this year and they were fabulous! I'm not a big fan of green olives, but these were delicious. I will be making them this year to have at my Christmas Eve dinner.","datePublished":"2009-11-30"},{"@type":"Review","author":{"@type":"Person","name":"Chris B."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"My girlfriend loves Olives and so do I. I was looking for a diffrent way to bring them to the table and this was wonderful.","datePublished":"2006-05-04"}],"recipeCategory":"appetizer"}
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Step 1
Preheat oven to 300 degrees F.
Step 2
In a small roasting pan, mix together the olives, rosemary, chile, and garlic. Slice the tangerines in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature.