Name: Fennel and Olive Relish
Cook time: 15 min
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

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

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.

TagsCondiment Fennel Root Vegetable Vegetable Olive Dinner Dairy Free Nut Free Gluten Free Vegan Vegetarian Keto Easy Food Processor Gourmet

Recipe notes

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