In Italian it is called 'Insalatina di finocchi, arancia e olive' meaning 'Italian Fennel, Orange and Olive Salad'. It combines some wonderful flavours: fresh and crispy fennel, juicy sweetness of the orange, and the salty full flavour of local olives (black olives are best to use).
Ingredients:
½ - 1 fennel
2 oranges peeled (blood orange and / or navel oranges)
3 tbsp extra virgin olive oil (Sabina D.O.P.)
1 large handful of black olives, (gaeta, leccino, carboncella, suggested varieties)
Pinch of fine sea salt, to taste
Instructions:
Chop your fennel in long thin strips, along the grain of the fennel. Cut your juicy ripe peeled oranges into cubes. Add both the fennel and the orange pieces along with a handful of black olives into a bowl. Drizzle over a healthy amount of olive oil ( please only use extra virgin olive oil, as it is the best!) and sprinkle over some salt, to taste. Mix all the ingredients together and serve chilled.
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| Home made 'Insalatina di finocchi, arancia e olive' using blood and local oranges, our own cured olives, plus locally grown fennel |
Ingredients:
½ - 1 fennel
2 oranges peeled (blood orange and / or navel oranges)
3 tbsp extra virgin olive oil (Sabina D.O.P.)
1 large handful of black olives, (gaeta, leccino, carboncella, suggested varieties)
Pinch of fine sea salt, to taste
Instructions:
Chop your fennel in long thin strips, along the grain of the fennel. Cut your juicy ripe peeled oranges into cubes. Add both the fennel and the orange pieces along with a handful of black olives into a bowl. Drizzle over a healthy amount of olive oil ( please only use extra virgin olive oil, as it is the best!) and sprinkle over some salt, to taste. Mix all the ingredients together and serve chilled.
Tip: If you make this salad a few hours before you need it, just mix it and leave it in the fridge. The flavours will blend together.
Please tell me what you think.
Please tell me what you think.
