Fennel, Green Olive, and Mint Relish

Fennel, Green Olive, and Mint Relish
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • 1/3 cup pitted green olives (like picholine), coarsely chopped
  • 3 Tbs. extra-virgin olive oil
  • 1 Tbs. nonpareil (small) capers, rinsed and chopped
  • 2 Tbs. chopped fresh mint
  • 1 medium fennel bulb (about ¾ lb.), tough outer layers removed, cut into 1/8-inch dice (about 1-½ cups)
  • ¼ cup finely diced red onion
  • + 1 more ingredients
    • 2 Tbs. red wine vinegar

In a large bowl, toss the fennel, olives, onion, capers, and 3/4 tsp. each salt and pepper. Let sit until the fennel starts to soften, about 10 minutes. Stir in the olive oil, vinegar, and mint and season to taste with more salt and pepper.

View full recipe at Fine Cooking


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