Best 2 Fennel And Olive Relish Recipes

Delight your taste buds with a culinary journey into the world of Mediterranean flavors with our collection of fennel and olive relish recipes. These versatile condiments, crafted with the perfect balance of sweet, sour, and savory notes, elevate any dish from ordinary to extraordinary. Discover the vibrant Fennel and Olive Relish, a classic combination that adds a refreshing crunch and tang to grilled meats, roasted vegetables, and antipasto platters. Explore the zesty Lemon and Fennel Relish, a burst of citrusy brightness that complements seafood, salads, and pasta dishes. Indulge in the aromatic Fennel and Orange Relish, a harmonious blend of sweet and savory flavors that pairs wonderfully with lamb, chicken, and fish. Each recipe offers a unique flavor profile, allowing you to customize your culinary creations and impress your guests with your culinary expertise. Embark on this culinary adventure and savor the exceptional taste of fennel and olive relishes, transforming your meals into unforgettable experiences.

Check out the recipes below so you can choose the best recipe for yourself!

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 fennel: Look for firm, bright green fennel bulbs with no signs of wilting or bruising. The fronds should be bright and green as well.
Slice the fennel thinly: This will help it to cook evenly and absorb the flavors of the other ingredients.
Use a variety of olives: Different types of olives will add different flavors and textures to the relish. Some good options include Kalamata, Castelvetrano, and Nicoise olives.
Roast the fennel and olives: Roasting intensifies the flavors of the vegetables and gives them a slightly smoky flavor.
Add citrus zest: Lemon or orange zest adds a bright, citrusy flavor to the relish.
Use fresh herbs: Fresh herbs such as parsley, thyme, or rosemary add a pop of flavor and color to the relish.
Season to taste: Be sure to taste the relish before serving and adjust the seasonings as needed.

Conclusion:

Fennel and olive relish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is a great way to use up leftover fennel and olives, and it can also be made ahead of time and stored in the refrigerator for later use.