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Fennel-Olive Relish
Credit:
Marcus Nilsson
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes about 1 cup
Ingredients
Ingredient Checklist
1/2 small fennel bulb, cored and finely diced (about 1 cup)
10 large brine-cured green olives, such as Castelvetrano or Cerignola, pitted and chopped (1/2 cup)
1/4 cup finely diced red onion
1/2 cup coarsely chopped fresh flat-leaf parsley
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 dried chile de arbol, stemmed and crumbled
Coarse salt
Gallery
Fennel-Olive Relish
Credit:
Marcus Nilsson
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes about 1 cup
Gallery
Fennel-Olive Relish
Credit:
Marcus Nilsson
Fennel-Olive Relish
Credit:
Marcus Nilsson
Fennel-Olive Relish
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes about 1 cup
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes about 1 cup
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Yield: Makes about 1 cup
Makes about 1 cup
Ingredients
Ingredients
- 1/2 small fennel bulb, cored and finely diced (about 1 cup)
- 10 large brine-cured green olives, such as Castelvetrano or Cerignola, pitted and chopped (1/2 cup)
- 1/4 cup finely diced red onion
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 dried chile de arbol, stemmed and crumbled
- Coarse salt
Directions
Combine first seven ingredients in a bowl. Season with salt.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Fennel-Olive Relish
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Fennel-Olive Relish
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
