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.
