Instructions: Mix picholine, nicoise, gaeta and cracked Sicilian olives together in large mixing bowl. Toss in fresh oregano and let stand.

Shave fennel bulb on a slicer or slice as thin as possible with a kitchen knife. Add fennel to olives and toss with lemon juice to mix well. Place in large serving bowl.

Shave parmesan over top of salad with vegetable peeler and serve.

This recipe yields 4 servings.

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