Marinated Olive Salad with Shaved Fennel and Parmesan



4 servings



1/2 cup picholine olives
1/2 cup nicoise olives
1/2 cup gaeta olives
1/2 cup cracked Sicilian olives
5 tbsp. chopped fresh oregano leaves
1 fennel bulb
1 lemon, juice of
1/4 lb. Parmesan cheese, in a lg. piece


Mix picholine, nicoise, gaeta and cracked Sicilian olives together in large mixing bowl. Toss in fresh oregano and let stand. Shave fennel bulb on a slicer or slice as thin as possible with a kitchen knife. Add fennel to olives and toss with lemon juice to mix well. Place in large serving bowl. Shave parmesan over top of salad with vegetable peeler and serve.

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