Sicilian orange, fennel and black olives salad

If you have happened to take a trip to Sicily, you will most likely have tasted the orange and fennel salad. This fantastic land in fact boasts of an incredible production of these citrus fruits which thanks to its geographical location makes them truly special and envied by the whole world.

The combination with fennel then suits us perfectly as the two flavours blend perfectly and the addition of black olives gives the final touch to the whole recipe. What is certain is that there are many versions of this typical Sicilian salad, this is only one, in fact the base can be varied as you prefer. What we can suggest is to do it when the oranges are in the right period of their maturation so as always to follow the seasonality of the ingredients. 


COURSE: Side dish
CUISINE: Sicilian
PREPARATION: 10 minutes

Portions: 4 People


2 Oranges (Preferable from Sicily)

1 Large fennel 

1 Cup black olive

2 Tablespoons extra virgin olive oil

Black pepper



1) Rinse the fennel and discard green leaves, stalk and bottom root. Halve it and thinly slice it crosswise.

2) Peel oranges removing carefully all the outer white flesh. Halve them and slice them crosswise into 1/4" thick slices.

3) (Optional) halve olives to remove kernels.

4) In a salad bowl toss fennel, oranges, olives, and dress with olive oil, black pepper and a little salt. If you prepare it in advance, dress the salad just immediately before serving it.

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