Fennel Salad with Citrus and Olives at The Little Shop of Olive Oils

Fennel Salad with Citrus and Olives


  • 2 fennel bulbs, thinly sliced
  • 2 oranges, peeled and sectioned
  • 1/2 cup black olives, pitted and halved or whole
  • Fresh dill, for garnish
  • 3 tablespoons Milanese Gremolata olive oil 
  • Salt, to taste
  • Freshly ground black pepper, to taste


  • Begin by trimming the fennel bulbs, removing any tough outer layers. Reserve the fronds for garnish. Using a mandoline or a sharp knife, thinly slice the fennel bulbs and place them in a large salad bowl.
  • Peel the oranges with a knife, removing all the white pith. Over the salad bowl, section the oranges to capture any juice and add the sections to the bowl.
  • Add the black olives to the salad.
  • Finely chop some of the reserved fennel fronds, enough to make about 2 tablespoons, and add them to the salad for an extra burst of fresh fennel flavor.
  • Drizzle the Milanese gremolata olive oil over the salad. 
  • Season the salad with salt and freshly ground black pepper, to taste.
  • Toss the salad gently to combine all the ingredients and coat everything evenly with the dressing.
  • Garnish with sprigs of fresh dill for a feathery touch and a hint of herby freshness.
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