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Under 30 Minutes

Fennel-Olive Relish

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.

  • Prep:
  • Total Time:
  • Yield: Makes about 1 cup

Photography: Marcus Nilsson

Source: Martha Stewart Living, May 2016


  • 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


  1. Combine first seven ingredients in a bowl. Season with salt.


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