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
Ingredients
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1/2
small fennel bulb
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1 tablespoon
coarsely chopped fennel greens
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1/4 teaspoon
dried red chili pepper flakes or 1 small fresh cayenne chili pepper, finely chopped
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1 1/4 pounds
mixed olives
Directions
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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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