Fennel, Green Olive, and Mint Relish

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


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

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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