Fennel and Black Olives

• 6 ounces fennel (1 1/2 cups)
• 6 large Italian, French or Greek black olives
• 1 teaspoon olive oil

1. Wash fennel bulb and trim off leaves and stems.
2. Slice off bottom of bulb; then, thinly slice the remainder of it and separate into rings.
3. Arrange on two salad plates.
4. Pit olives, and sprinkle over fennel.
5. Dribble olive oil on top.

fennel, italian, olive oil

Taken from cooking.nytimes.com/recipes/10815 (may not work)