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Olive e finocchio

You'll need

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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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