The orange and olives is a typical starter of Rome, but well-known also in other region of Italy. It is a very tasty dish, for the summer, with healthy ingredients. You do not have to cook any of them, and the preparation is very quick for this appreciated recipe, very good also as vegetarian second course.
Oranges with fennel and black olives are an excellent mix of flavors, which combines perfectly with a good white wine with a fruity aftertaste.
A portion of 100 grams is the ideal quantity to eat no more than twice a week, nutrition experts said.
| Prep Time | 10 minutes |
| Servings |
people
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Ingredients
- 100 g orange
- 100 g fennel
- 60 g black olive pitted
- 1 sprinkle Black pepper
- 1 pinch salt
- 2 tbsp olive oil extra virgin
Ingredients
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Instructions
- Cut vertically the peel of oranges (1), and then remove the peel (2) with your hands and separate the wedges each other. Then cut each wedges into two parts (3).
- Take the fennel and cut off the tips (4). Then tear off the first layer of the vegetable. Now divide it into two parts and cut it into wedges (5). Finally wash the fennel (6).
- Now place the oranges in a bowl (7), then add the fennel (8) and the pitted black olives (9).
- Add some salt (10), sprinkle with freshly ground black pepper (11) and pour two tablespoons of extra virgin olive oil (12). Mix well and serve.
Recipe Notes
