3 vine leaf wrapped olives Recipes

fennel bulb (sometimes called anise; about 1 lb), extra-virgin olive oil, pine nuts, golden raisins, kalamata or other brine-cured black olives, salt, milk ricotta* (about 2 cups; see note ), leaves from a 1-lb jar brine-packed grape leaves, toasted thinly sliced rustic italian bread, assorted brine-cured olives

cannellini beans, drained and rinsed, stems fresh rosemary, leaves stripped from stem and chopped, garlic clove, extra virgin olive oil, black pepper, firm vine-ripened tomatoes, quartered and thinly sliced, seedless cucumber, halved and thinly sliced, red onion, thinly sliced, handful pitted kalamata olive, handful chopped fresh flat-leaf parsley, lemon , juice of, coarse salt, pita breads , flour tortilla wraps or 4 large flavored wraps, feta cheese, crumbled