Lemony Fennel Olives Recipe
Lemony Fennel Olives Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Lemony Fennel Olives in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p146

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. Remove from the refrigerator 1 hour before serving. Transfer to a serving bowl; serve with a slotted spoon. Yield: 16 servings.
Originally published as Lemony Fennel Olives in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p146

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLemony Fennel Olives

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review