Sunday, March 1, 2009

Olives, Fennel and Cumin Marinated with Citrus and Herbs

I made this at the recipe tonight. Technically it's "raw" and it sure is delicious. Serve this at your parties and wow your friends.

1/2 a bulb of fennel, thinly sliced, core removed
zest of 1 orange
zest of 1/2 a lemon
2 T. olive oil
1 t. balsamic vinegar
1/4 t. cumin
1/2 shallot thinly sliced
1 C. Kalamata Olives
1 C. Picholine olives (drained)
1 C. oil cured black olives
1 t. each of rosemary and thyme leaves

Combine all ingredients in bowl, cover and let marinate refrigerated for 24 hours.


  1. I'm crazy for both fennel and olives, so this pretty much sums up my dream recipe...