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Gourmet

Fennel and Olive Relish

3.8

(2)

Cooks' note:

Relish keeps, covered and chilled, 1 day.

Recipe information

  • Total Time

    1 1/4 hr

  • Yield

    Makes about 3 cups

Ingredients

2 fennel bulbs with fronds (sometimes labeled "anise"; 1 1/2 lb total)
1/2 cup pitted Kalamata olives
1/2 teaspoon finely grated fresh orange zest
1/3 cup fresh orange juice
2 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

Preparation

  1. Step 1

    Cut stalks from fennel bulbs, then chop enough fronds to measure 1/4 cup. Discard remaining fronds and stalks. Quarter bulbs, then finely chop in a food processor. Transfer to a bowl.

    Step 2

    Stir in remaining ingredients. Let stand 1 hour for flavors to meld. Serve at room temperature.

TagsCondimentFennelRoot VegetableVegetableOliveDinnerDairy FreeNut FreeGluten FreeVeganVegetarianKetoEasyFood ProcessorGourmet
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