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Fennel and Olive Relish Recipe

Fennel and Olive Relish Recipe

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Ingredients:

Serving

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

Directions:

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.
Cooks' note: Relish keeps, covered and chilled, 1 day.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	720.9 Kcal (3018 kJ)
Calories from fat	567.89 Kcal
		% Daily Value*
Total Fat	63.1g	97%
Cholesterol	144.59mg	48%
Sodium	856.7mg	36%
Potassium	714.29mg	15%
Total Carbs	17.19g	6%
Sugars	2.49g	10%
Dietary Fiber	4.76g	19%
Protein	22.89g	46%
Vitamin C	36.8mg	61%
Iron	1.6mg	9%
Calcium	134.5mg	13%

Amount Per 100 g
Calories	306.24 Kcal (1282 kJ)
Calories from fat	241.24 Kcal
		% Daily Value*
Total Fat	26.8g	97%
Cholesterol	61.42mg	48%
Sodium	363.93mg	36%
Potassium	303.43mg	15%
Total Carbs	7.3g	6%
Sugars	1.06g	10%
Dietary Fiber	2.02g	19%
Protein	9.72g	46%
Vitamin C	15.6mg	61%
Iron	0.7mg	9%
Calcium	57.1mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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