Fresh, quick, and delicious – Try our rosemary, olives, fennel and orange salad.

Rosemary

Olives, Fennel
& Orange
Salad

PREP TIME
15MINS

COOK TIME
20MINS

SERVES
4

INGREDIENTS

  • 1 cup kalamatta olives
  • 1 bunch rosemary
  • 3 garlic cloves, halved
  • 100ml extra virgin olive oil
  • 1 tbs red wine vinegar
  • 1 tsp caster sugar
  • 2 oranges, peeled, segmented
  • 2 fennel, trimmed, very thinly sliced
  • thinly sliced green shallots

METHOD

1. Press the blade of a knife to lightly crush olives. Put into a small frying pan with 3 stalks rosemary and garlic. Pour over the oil. Place pan over low heat, warm 20 minutes. Remove from the heat and set aside to cool.

2. Drain the olives, reserving the oil. Discard the garlic, reserving olives and rosemary.  Whisk ¼ cup of reserved oil with vinegar, sugar and salt and pepper in a large bowl. Add olives, orange segments and fennel. Toss gently to combine. Scatter over green shallots. Serve.

Recipes