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Lemony Fennel Olives

 Lemony Fennel Olives
When spring arrives, I like to prepare recipes with fresh flavor. This make-ahead dish can be served as an appetizer alongside crackers or as a condiment for a meat entree.—Lorraine Caland, Thunder Bay, Ontario
16 ServingsPrep: 20 min. + chilling


  • 1 small fennel bulb
  • 2 cups pitted ripe olives
  • 1 small lemon, cut into wedges
  • 1/2 teaspoon whole peppercorns
  • 1/2 cup olive oil
  • 1/2 cup lemon juice


  • Trim fennel bulb and cut into wedges. Snip feathery fronds; reserve 2
  • teaspoons. In a small saucepan, bring salted water to a boil. Add
  • fennel. Boil, uncovered, for 1 minute or until crisp-tender. Drain
  • and rinse in cold water.
  • In a large bowl, combine the fennel, olives, lemon wedges,
  • peppercorns and reserved fennel fronds. Whisk oil and lemon juice;
  • pour over olive mixture. Toss to coat. Cover and refrigerate
  • overnight.
  • Remove from the refrigerator 1 hour before serving. Transfer to a
  • serving bowl; serve with a slotted spoon. Yield: 16 servings.
Nutritional Facts: 1/4 cup equals 83 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 132 mg sodium, 3 g carbohydrate, 1 g fiber, trace protein.