Fennel and Olive Relish Recipe-June 2024-www.zdask.com

　　Active Time

　　15 min

　　Total Time

　　1 1/4 hr

Ingredients

Makes about 3 cups

　　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

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.

　　Cooks' note:

　　Relish keeps, covered and chilled, 1 day.