Ingredients:
(Adapted from a recipe in The BBQ Queens’ Big Book of Barbecue by Karen Adler and Judith Fertig) Fresh-tasting and fabulous, this relish goes well with grilled flatbread, chicken, fish or pork. Makes four servings. Prep time: 5 minutes Cook time: 5 minutes 4 pita or small flatbreads 1 tablespoon canola oil for brushing Olive, Orange and Fennel Relish 4 small oranges, peeled and sectioned 1 fennel bulb, trimmed, quartered, cored and thinly sliced 1 medium red onion, peeled and thinly sliced 1/2 cup Lindsay Black Ripe Sliced Olives 1/2 cup Lindsay Spanish Olives Stuffed with Pimiento 1 tablespoon canola oil Fine kosher or sea salt and freshly-ground black pepper to taste (optional)

Instructions:
Prepare medium-hot fire in your grill. Brush flatbreads, on both sides, with canola oil. In bowl, combine orange sections, fennel, onion, olives and remaining canola oil. Season to taste with salt and pepper, if desired, and stir to blend. Grill flatbreads 1-2 minutes per side, turning once, or until good grill marks form. Add a dollop of Spanish Olive Drizzle to enhance the flavors of the relish. Nutrients per serving: 284 calories, 111 calories from fat, 12 grams total fat, 7 grams monounsaturated fat, 0 grams cholesterol, 664 mg sodium, 41 grams total carbohydrates, 7 grams dietary fiber, 5 grams protein. All materials courtesy of CanolaInfo, Lindsay Olives and Propane Education & Research Council. For more recipes, visit www.canolainfo.org and www.lindsayolives.com and for more propane information and safety tips, visit www.usepropane.com