Fennel, Green Olive, and Mint Relish

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


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

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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