Best 4 Fennel Olive Relish Recipes

Are you looking for a unique and flavorful relish to add some excitement to your next dish? If so, then fennel olive relish is a must-try. This Mediterranean-inspired condiment combines the sweet, licorice-like flavor of fennel with the briny, salty tang of olives. It's a versatile relish that can be used to add a pop of flavor to grilled meats, fish, or vegetables, or it can be used as a spread on sandwiches or crackers. With its bright and vibrant flavor, fennel olive relish is sure to be a hit at your next gathering.

Here are our top 4 tried and tested recipes!

CRISP GRILLED SALMON WITH FENNEL-OLIVE RELISH

Crisp Grilled Salmon with Fennel-Olive Relish image

Dramatic and foolproof, this dish is made for entertaining dinner guests. Cover the grill while cooking and you won't need to stress over flipping the fish-and the results will be perfectly cooked every time.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 7

Ingredients

Vegetable oil, for brushing
1 skin-on side wild salmon (about 1 1/2 pounds and 1 inch thick)
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper
1 lemon, cut into rounds
Fennel fronds (optional)
Fennel-Olive Relish

Steps:

Heat grill to medium; brush grates with vegetable oil. Drizzle both sides of salmon with olive oil; season with salt and pepper. Place salmon on grill, skin-side down, and cover. Grill, without moving fish, until just opaque in center and skin is crisp, 7 to 9 minutes. Using 2 spatulas, transfer fish to a platter. Drizzle lemon rounds with olive oil; grill until lightly charred, about 2 minutes a side. Transfer to platter; sprinkle with fennel fronds. Serve, with relish.

FENNEL-OLIVE RELISH

Fennel-Olive Relish image

This simple relish provides a briny crunch in the Crisp Grilled Salmon With Fennel-Olive Relish. Reserve the fennel fronds for garnishing the salmon, if desired.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 15m

Yield Makes about 1 cup

Number Of Ingredients 8

Ingredients

1/2 small fennel bulb, cored and finely diced (about 1 cup)
10 large brine-cured green olives, such as Castelvetrano or Cerignola, pitted and chopped (1/2 cup)
1/4 cup finely diced red onion
1/2 cup coarsely chopped fresh flat-leaf parsley
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 dried chile de arbol, stemmed and crumbled
Coarse salt

Steps:

Combine first seven ingredients in a bowl. Season with salt.

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 the right fennel: Select firm, white fennel bulbs with no blemishes or bruises. The fronds should be bright green and aromatic.
Prepare the fennel properly: Trim the fennel bulbs and fronds, and thinly slice the bulbs. If using the fronds, chop them finely.
Use a variety of olives: Kalamata, Castelvetrano, and Niçoise olives are all good choices for this relish. Pit and roughly chop the olives before using.
Add some citrus: Lemon or orange zest and juice brighten up the flavors in the relish. Add them to taste.
Use good-quality olive oil: Extra virgin olive oil is the best choice for this recipe. It adds a rich, fruity flavor to the relish.
Let the relish marinate: This allows the flavors to meld and develop. Marinate the relish for at least 30 minutes before serving, or up to overnight.

Conclusion:

Fennel olive relish is a versatile condiment that can be used in a variety of dishes. It is especially good with grilled or roasted meats, fish, and vegetables. The bright, herbaceous flavor of fennel pairs well with the salty, briny flavor of olives. This relish is also a good source of antioxidants and other nutrients. So next time you are looking for a new and flavorful way to dress up your favorite dishes, give fennel olive relish a try.