Green Olives with Preserved Lemon and Fennel

Name: Green Olives with Preserved Lemon and Fennel
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Serves 4 to 6
Ingredients: 1 fennel bulb, white parts only, thinly sliced; 1 tablespoon sugar; 2 teaspoons salt; 1 tablespoon juice from preserved lemon; 1 cup white vinegar; 6 to 8 cups mixed green olives, drained; 1 tablespoon chopped preserved lemon

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
10 min

Appears in

Vedge

By Rich Landau and Kate Jacoby

Published 2013

About

We like to highlight the herbal flavor of green olives with a shot of lemon and licorice-y fennel. At Vedge we use equal parts green Cerignola, Castelvetrano, and Picholine olives, but you could also try Lucques, Halkidiki, or Gordal. You can find preserved lemon at a gourmet market or online.

Ingredients

6 to 8 cups mixed green olives, drained
1 tablespoon chopped preserved lemon
1

Starter
Gluten-free
Vegan

Method

Toss the olives in a medium bowl with the preserved lemon and lemon juice. Set aside.
Combine the vinegar, sugar, and salt in a small saucepan. Bring to a boil over high heat, then add the fennel and cook for 3 minutes. Drain the fennel, reserving the liquid if desired (see Tip).
Add the fennel to the oli