Braised Fennel With Olives, Capers And Extra Virgin Olive Oil
A Mediterranean-style braised fennel dish with olives, capers and extra virgin olive oil, combining soft, caramelised flavours with a bright, savoury finish.
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Amount
6
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Time
30 Mins
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Course
Main Dishes
Braised fennel with olives, capers and extra virgin olive oil is a simple Mediterranean-inspired dish that brings together bold, savoury flavours with a soft, caramelised texture. The combination of fennel, citrus, herbs and olives creates a balanced dish that works well as a light main or a flavourful side.
Cooking with extra virgin olive oil helps enhance the natural sweetness of fennel while adding depth and richness to the finished dish. It pairs particularly well with ingredients like garlic, lemon and capers, allowing the flavours to develop without overpowering them.
This recipe is suitable for plant-based diets and can be served warm or at room temperature, making it a versatile option for everyday cooking or sharing as part of a Mediterranean-style meal.
Key Points At A Glance
- Serves 6
- Ready in around 30 minutes
- Mediterranean-style braised fennel dish
- Made with extra virgin olive oil, olives and capers
- Suitable for plant-based and vegan-friendly diets
Ingredients
Total
- 4 medium fennel bulbs
- 3 tbsp Morocco Gold extra virgin olive oil, plus extra for drizzling
- Salt and black pepper
- 15 large whole garlic cloves, skin on
- 4 tbsp lemon juice mixed with 2 tbsp red-wine vinegar
- 1 medium tomato, cut into 1cm dice
- 250ml fresh vegetable stock
- 20g capers, drained
- 25g black wrinkly olives, pitted and chopped in half
- 1 tbsp chopped thyme leaves
- 2½ tsp caster sugar
- 100g ricotta
- 1 tsp grated lemon zest
Instructions
Total
- First prepare the fennel. Trim off and discard the tops (reserve any leafy fronds for garnish) and cut each bulb in half from top to bottom; you are aiming for thick slices about 2.5cm wide.
- In a large frying pan for which you have a lid, heat two and a half tablespoons of extra virgin olive oil on a medium to high heat. Add half the fennel with an eighth of a teaspoon of salt and some black pepper. Cook for five or six minutes, turning once, so it's nicely brown on both sides, remove from the pan and repeat with the remaining fennel.
- Keep the empty pan on the heat, pour in the remaining oil, add the garlic and fry for three minutes, tossing occasionally, so the skin gets scorched all over. Lower the heat to medium, carefully (it spits!) add the lemon juice and reduce for a couple of minutes until there are about two tablespoons of liquid left in the pan. Add the tomato, 100ml of the stock, the capers, olives, thyme, sugar, a quarter-teaspoon of salt and some black pepper. Bring to a simmer, cook for two minutes, then return the fennel to the pan. Add the remaining stock, pop on the lid and leave to simmer for 12-14 minutes, turning once during the cooking, until the fennel is soft and the sauce has thickened. (You may need to remove the lid and increase the heat for the last two or three minutes.)
- Place two slices of fennel on each plate, spoon over the sauce and serve with a spoonful of ricotta and some freshly grated lemon zest. Finish with a drizzle of extra virgin olive oil and serve warm or at room temperature.
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From The Larder
What Is Fennel?
Fennel is a flavourful vegetable with a mild aniseed taste that works particularly well in Mediterranean cooking. The bulb is most commonly used in recipes, offering a crisp texture when raw and a soft, slightly sweet flavour when cooked.
When braised, fennel becomes tender and develops a more delicate, caramelised flavour. It pairs well with ingredients such as olive oil, garlic, lemon and herbs, making it a versatile addition to a wide range of savoury dishes.
Why Extra Virgin Olive Oil Works Well In Braised Fennel
Extra virgin olive oil works particularly well in this dish because it enhances the natural sweetness of fennel while balancing sharper flavours like capers and lemon. Its smooth texture helps create a cohesive sauce while allowing each ingredient to stand out.
- Enhances the natural flavour of fennel as it softens during cooking
- Balances citrus, herbs and briny ingredients like olives and capers
- Adds richness without overpowering delicate flavours
- Helps create a smooth, well-rounded sauce
- Suitable for everyday Mediterranean-style cooking
For more ideas on cooking with extra virgin olive oil, explore our How to Use EVOO guide.
FAQs About Braised Fennel With Olive Oil
Can you cook fennel with extra virgin olive oil?
Yes. Extra virgin olive oil works well with fennel, helping to enhance its natural sweetness while adding depth to the dish.
What does fennel taste like when cooked?
When cooked, fennel becomes softer and sweeter, with a mild flavour compared to its raw, slightly liquorice-like taste.
Is braised fennel suitable for a vegan diet?
Yes. This recipe is suitable for plant-based diets, although you can adjust ingredients like ricotta depending on your preference.
What can you serve with braised fennel?
Braised fennel can be served as a light main dish or as a side alongside grains, salads or other Mediterranean-style dishes.
Can braised fennel be made ahead of time?
Yes. This dish can be prepared in advance and served warm or at room temperature, making it ideal for sharing.
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