Best 2 Fennel And Olive Relish Recipes

Fennel and olive relish is a delightful and versatile condiment that can elevate the flavors of a wide range of dishes. With its unique combination of sweet, savory, and tangy notes, this relish is sure to add a burst of freshness and complexity to your culinary creations. Whether you're using it as a topping for grilled fish or roasted vegetables, or stirring it into a marinade or dressing, fennel and olive relish is a versatile ingredient that can transform ordinary meals into extraordinary ones.

Here are our top 2 tried and tested recipes!

FENNEL AND OLIVE RELISH

Fennel and Olive Relish image

Categories Condiment/Spread Olive Fennel Fall Winter Gourmet

Yield Makes about 3 cups

Number Of Ingredients 7

Ingredients

2 fennel bulbs with fronds (sometimes labeled "anise"; 1 1/2 lb total)
1/2 cup pitted Kalamata olives
1/2 teaspoon finely grated fresh orange zest
1/3 cup fresh orange juice
2 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Cut stalks from fennel bulbs, then chop enough fronds to measure 1/4 cup. Discard remaining fronds and stalks. Quarter bulbs, then finely chop in a food processor. Transfer to a bowl.
Stir in remaining ingredients. Let stand 1 hour for flavors to meld. Serve at room temperature.

GROUPER WITH FENNEL AND OLIVE RELISH

Grouper with Fennel and Olive Relish image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1 large red onion, diced
3 fennel bulbs, trimmed, washed and thinly sliced
1 teaspoon coarse salt
2 jalapeno chiles, stemmed, seeded and minced
1/2 cup pitted black olives, roughly chopped
3 tablespoons balsamic vinegar
1/2 bunch parsley, chopped
4 to 6 (6ounce) grouper fillets, skinned
Olive oil for brushing fish
Coarse salt and freshly ground black pepper

Steps:

Heat the oil in a skillet over medium low heat. Saute the onions with salt and pepper until soft but not brown, about 5 minutes. Add the fennel and cook 3 to 5 minutes more. Set aside to cool.
Transfer the onion mixture to a bowl. Add the remaining ingredients and mix well. The relish can be refrigerated overnight.
Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side.
To serve, place fish on a serving platter or individual plates and top with relish.

Tips:

Choose fresh and flavorful ingredients: The quality of your ingredients will greatly impact the taste of your relish. Look for plump, bright-colored fennel bulbs, ripe olives, and fresh herbs.
Slice the fennel thinly: This will help the relish absorb the flavors of the other ingredients more easily.
Use a variety of olives: Different types of olives will add different flavors and textures to your relish. Try using a combination of black, green, and Kalamata olives.
Add some citrus: A squeeze of lemon or orange juice will brighten up the flavors of the relish and help to balance out the saltiness of the olives.
Don't overcook the fennel: The fennel should be slightly crunchy, so don't cook it for too long.
Let the relish cool completely before serving: This will allow the flavors to meld together.

Conclusion:

Fennel and olive relish is a versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for grilled meats and fish, roasted vegetables, or as a sandwich spread. With its bright, fresh flavors, fennel and olive relish is sure to become a new favorite in your kitchen.