Insalata Di Arance

I've  made this recipe at least a dozen times. The first time I tried it I forgot the olives in the oven and they deep-fried in the olive oil. When you put them in your mouth they pop like little balls of olive powder. Combined with the citrus and fennel it's an absolute winner and super easy.


  • 3-4 Fennel bulbs, thinly sliced in a mandolin
  • reserve the fronds
  • 4 nice and juicy navel oranges
  • 100 g roasted black olives pitted
  • enough olive oil to cover olives
  • For the dressing
  • 5 tbsp olive oil
  • juice of 1/2 a lemon
  • handful of chopped flat-leaf parsley
  • salt and pepper


First roast the olives in small oven casserole dish, cover with just enough olive oil so they can deep fry. Place in a hot oven for about half an hour until they go nice and crisp. Make the dressing by whisking together the oil, parsley, lemon salt and pepper and fennel fronds. Cut off the peel from the oranges removing all pith. Slice them into rounds and place them in a salad bowl with the fennel. Drizzle over the dressing and mix well. Serve immediately. This is great with BBQ meats to cut through the fat.