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Olive e finocchio

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

By Lisa Featherby
  • 10 mins preparation
  • 10 mins cooking plus marinating
  • Serves 6
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Olive e finocchio
Grilled olives with fennel


  • 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


  • 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.


Bella di Cerignola olives are available from

  • Author: Lisa Featherby