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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 3 |
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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 |
Directions:
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.
3. Cooks' note: Relish keeps, covered and chilled, 1 day.
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