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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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    16 servings


  • 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.
Nutrition Facts
1/4 cup: 83 calories, 8g fat (1g saturated fat), 0 cholesterol, 132mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 0 protein.

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