Name: Olive e finocchio
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 2 tsp fennel seeds, toasted; 5 orange rind pieces, removed with peeler; 125 ml (½ cup) extra-virgin olive oil; 500 gm bella di Cerignola olives; 3 baby fennel, thickly sliced widthways; ½ bunch mint, leaves picked; 1 clove of garlic, shaved; To serve: sourdough bread

Olive e finocchio

Australian Gourmet Traveller appetiser recipe for olive e finocchio (grilled olives with fennel)

Serves 6

Prep

10M

Cook

10M

Total

20M

Grilled olives with fennel

Ingredients

2 tsp fennel seeds, toasted

5 orange rind pieces, removed with peeler

125 ml (½ cup) extra-virgin olive oil

500 gm bella di Cerignola olives

3 baby fennel, thickly sliced widthways

½ bunch mint, leaves picked

1 clove of garlic, shaved

To serve: sourdough bread

Method

Main

1.Put fennel seeds, orange rind and olive oil in a bowl, and set aside to marinate for 1 hour.

2.Preheat a chargrill pan or barbecue to high heat, add olives, chargrill until golden and heated through (4-5 minutes). Add to fennel seed mixture. Add fennel to pan, chargrill until golden (3-5 minutes), add to olive mix. Toss through mint and garlic, and serve with bread.