Lemony Fennel Olives

1. 1

   Trim fennel bulb and cut into wedges. Snip feathery fronds; reserve 2 teaspoons. In a small saucepan, bring salted water to a boil. Add fennel. Boil, uncovered, for 1 minute or until crisp-tender. Drain and rinse in cold water.

2. 2

   In a large bowl, combine the fennel, olives, lemon wedges, peppercorns and reserved fennel fronds. Whisk oil and lemon juice; pour over olive mixture. Toss to coat. Cover and refrigerate overnight.

3. 3

   Remove from the refrigerator 1 hour before serving. Transfer to a serving bowl; serve with a slotted spoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.