Serves 4

Notes

Ingredients

  • 2 cups pitted, oil-cured Gaeta olives
  • 1 lemon, washed and cut into 1/8 inch cubes, including rind
  • 2 cups diced (3/8-inch) fresh fennel (use the tender, inner layers only)
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 lemon
Lidia’s Italian Table

Cookbook

Lidia’s Italian Table

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Directions

Combine all ingredients in a medium-size bowl. Toss to blend and let stand 30 minutes, tossing once or twice, before serving. Note: Cut the lemon into 1/8-inch slices with a very sharp serrated knife. Stack a few of the slices and cut them into 1/8-inch strips, then cut the strips crosswise into 1/8-inch cubes.

Lidia’s Italian Table

Cookbook

Lidia’s Italian Table

buy now