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Roasted Fennel with Olives

Yields8 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Who knew how well fennel’s licorice notes would pair with savoury sundried black olives? This dish boasts a bold flavour that is sure to bring compliments to the chef.

 250 ml Sardo Pitted Sundried Black Olives
 4 fennel bulbs
 1 tbsp fresh rosemary, chopped
 ½ cup red peppers, chopped
 Salt and pepper to taste
 6 garlic cloves, crushed

Preheat oven to 400°F/200°C.


Cut each fennel lengthwise into 8 wedges with core attached to each wedge.


Combine fennel, garlic, rosemary, and peppers in a large bowl.


Drain oil from sundried black olives and reserve for seasoning to drizzle.


Spread fennel mixture on baking sheet, then drizzle with seasoning and bake for 15 min, turn mid-way.


Add sundried black olives over fennel, continue baking for 5 min.


Remove from oven and place in serving dish.

Nutrition Facts

Servings 0