FENNEL AND OLIVE RELISH

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Fennel and Olive Relish image

Categories     Condiment/Spread     Olive     Fennel     Fall     Winter     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 7

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

Steps:

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

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