Best 4 Fennel Olive Relish Recipes

**Fennel Olive Relish: A Taste of the Mediterranean**

Indulge in the vibrant flavors of the Mediterranean with our delectable Fennel Olive Relish. This versatile condiment, bursting with the freshness of fennel, the savory richness of olives, and a hint of tangy citrus, will elevate your culinary creations to new heights. Whether you're looking to add a pop of flavor to grilled meats, roasted vegetables, or simply enjoy it as a zesty spread on crackers, this relish is sure to delight your taste buds. With three variations to choose from, including a classic version, a spicy harissa-infused rendition, and a refreshing lemon-herb twist, you'll find the perfect relish to suit your palate. Get ready to embark on a culinary journey as we explore the tantalizing world of Fennel Olive Relish.

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 fresh fennel: Look for firm, white fennel bulbs with no brown spots or blemishes.
Use a sharp knife: Fennel can be difficult to cut, so make sure you use a sharp knife to avoid tearing the flesh.
Don't overcook the fennel: Fennel should be cooked until it is tender but still has a bit of a bite to it. Overcooking will make it mushy.
Use a variety of olives: This recipe calls for Kalamata olives, but you can use any type of olive you like. Try experimenting with different varieties to find your favorite combination.
Add some herbs: Fresh herbs like parsley, thyme, or oregano can brighten up the flavor of the relish. Add them at the end of cooking for the best flavor.

Conclusion:

Fennel olive relish is a versatile condiment that can be used in a variety of ways. It is great on grilled fish or chicken, or as a topping for salads or sandwiches. It can also be used as a dipping sauce for vegetables or crackers. No matter how you choose to use it, this relish is sure to add a bright, flavorful touch to your meals.