In a large, non-reactive bowl, combine the fennel, olives and parsley. Toss with the olive oil, lemon juice, garlic and oregano. Season with salt and pepper to taste.
1 bulb fennel, cored and cut into 1/2-inch dice
12 Gaeta olives, pitted
1 ...
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1 bulb fennel, cored and cut into 1/2-inch dice
12 Gaeta olives, pitted
1 ...
More Information