Fennel, Olive and Citrus Salad

Insalata Di Agrumi Ed Olive

Serves 4

2 cups pitted gaeta dried olives in oil
1 lemon, washed and cut in 1/8” cubes, including rind
2 cups fennel, diced into 3/8” cubes; use the green, tender part chopped
2 tbs. virgin olive oil

Toss all the ingredients and let marinate for 30 minutes before serving. The salad is delicious with grilled fish or a piece of fish.