Fennel and Olive Relish

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Fennel and Olive Relish

 

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

 

 

 

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.

 

Makes about 3 cups.

Source: Gourmet magazine, November 2006

Formatted by Chupa Babi: 04.25.08

 

Cooks' note: Relish keeps, covered and chilled, 1 day.

 

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