Warm chiles in olive oil. Warm olive oil in a large skillet over medium-low heat. Add chiles and toss in the oil just until they start to turn color and become fragrant, about a minute or two.

Add olives and tangerines. Add drained olives and tangerine slices and cook, stirring frequently, just until heated through.

Add herbs. Add a sprig or two of fresh rosemary and the other herbs. Toss to heat in the oil. Season with cracked fresh black pepper. Remove from heat. Cover to keep warm.

Assemble wreath. On a large platter, arrange remaining rosemary sprigs in a wreath shape. Tuck the cut ends in. Spoon warm olive mixture over the top. Serve immediately.