Olive e finocchio

AT A GLANCE

  • Serves 6 people

  • 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
01   Put fennel seeds, orange rind and olive oil in a bowl, and set aside to marinate for 1 hour.
02   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.
Note Bella di Cerignola olives are available from Oliveria.
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