Fennel and Olive Relish Recipe

Fennel and Olive Relish Recipe

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