Ingredients

• 2 fennel bulbs with fronds (sometimes labeled "anise"; 1 1/2 lb total)
• 1/2 cup pitted Kalamata olives
• 1/2 teaspoon finely grated fresh orange zest
• 1/3 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Cut stalks from fennel bulbs, then chop enough fronds to measure 1/4 cup. Discard remaining fronds and stalks. Quarter bulbs, then finely chop in a food processor. Transfer to a bowl.
2. Stir in remaining ingredients. Let stand 1 hour for flavors to meld. Serve at room temperature.