Skip to content

Orange and Fennel Salad

A Marisolio Cookbook Recipe

Share Pin It

Prep Information

Prep Time

20 minutes

Cook Time

n/a minutes


4 people


  • 4 large juicy oranges
  • 1 large fennel bulb, very thinly sliced
  • 1 mild white onion, finely sliced
  • 2 Tablespoons Whole Fruit Blood Orange Fused Olive Oil
  • 12 plump black olives, pitted and thinly sliced
  • 1 fresh red chili, seeds removed and very thinly sliced (optional)
  • Finely chopped fresh parsley
  • French bread, to serve


  • Finely grate the rind from the orange into a bowl and reserve. Using a small serrated knife, remove all the white pith from the oranges, working over a bowl to catch the juices. Cut the oranges horizontally into thin slices.
  • Toss the orange slices with the fennel and onion slices.
  • Whisk the Whole Fruit Blood Orange Fused Olive Oil into the reserved orange juice, then spoon over the oranges. Sprinkle with the orange rind and parsely.
  • Serve with slices of French bread.
Back To Top