Ingredients

1 tbsp Early Harvest Arbequina Extra Virgin Olive Oil

freshly ground black pepper

200g-250g fennel bulb, trimmed and thinly sliced (about 150g prepped)

1 large naval orange, peeled and thinly sliced into rounds (collect any excess juice)

2 tbsp Pitted Kalamata

1 tbsp 1.34 Balsamic Vinegar

Optional – handful fennel fronds

Ingredients

1 tbsp Early Harvest Arbequina Extra Virgin Olive Oil

freshly ground black pepper

200g-250g fennel bulb, trimmed and thinly sliced (about 150g prepped)

1 large naval orange, peeled and thinly sliced into rounds (collect any excess juice)

2 tbsp Pitted Kalamata

1 tbsp 1.34 Balsamic Vinegar

Optional – handful fennel fronds

1

 Toss the prepared fennel with 1 tbsp of the orange juice to prevent it from turning brown.

 

2

Arrange the fennel and orange slices in rough layers on a large, flat serving plate. Scatter over the olives

 

3

Whisk together the balsamic and extra virgin olive oil and drizzle over the salad. Garnish with any reserved fennel fronds and/or dill fronds and a grind of freshly ground pepper. Serve soon after making.

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