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Fennel and Olive Salad (a variation of a Mario Batali recipe)

An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

n/a minutes


6 people


  • 1 bulb fennel, cored and cut into 1/2 inch dice
  • 12 black pitted olives
  • 1 Tablespoon Italian parsley, roughly chopped
  • 3 Tablespoons Fused Fennel Olive Oil
  • 1 Tablespoon freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon oregano
  • Salt and pepper


  • In a large non-metal bowl, combine the fennel, olives and parsley. Toss with the Fused Fennel Olive Oil and lemon juice, garlic and oregano. Season with salt and pepper to taste. Serve.
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