Make Ahead

Marinated olives with fennel, lemon and chili pepper

March 25, 2013
Author Notes

Throwing a dinner party? The customary bowl of mixed olives could use a little dressing up.

In this recipe, shaved fennel adds a crunchy, refreshing bite to the olives, while the lemon zest and chili pepper liven things up, and the fennel greens make the dish colorful and festive. —Viviane Bauquet Farre

  • Makes 2 cups
Ingredients
  • 1/2 small fennel bulb
  • 1 tablespoon coarsely chopped fennel greens
  • 1/4 teaspoon dried red chili pepper flakes or 1 small fresh cayenne chili pepper, finely chopped
  • 1 1/4 pounds mixed olives
In This Recipe
Directions
  1. Trim and cut fennel bulb in half. Using a vegetable hand-peeler, shave 12 strips from the bulb and place in a large bowl. Add the balance of the ingredients. Stir well and let marinate at room temperature for 1 hour before serving. Cook’s note: Refrigerate up to 1 week. Bring to room temperature before serving.
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