- 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
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.