Provence: Provencal Roasted Fennel and Olive Salad

Provence: Provencal Roasted Fennel and Olive Salad

A totally delicious warm salad to have with any meal. This dish is very quick to assemble and the flavours are amazing.


  • 3 medium size fennel bulbs
  • 2 shallots
  • 3 large cloves of garlic
  • 1/2 cup olive oil
  • 1/2 cup black pitted olives
  • 1/4 cup green pitted olives (a few could be left whole)
  • Salt and pepper
  • pinch of chilli flakes
  • 1 tsp herbs de Provence
  • 1 tblsp fresh thyme (or half tblsp of dried)


  • Preheat oven to 180 degrees. Lay baking paper onto a baking tray.
  • Remove top and bottom from fennel bulbs and slice vertically into segments, leaving the core intact.
  • Toss the fennel with all ingredients, except olives, in a bowl with the oil.
  • Place these ingredients onto baking tray and roast in oven for 20 minutes.
  • Gently turn the fennel and add the olives, then roast for another 15 minutes.
  • Season with salt and pepper and serve it up in a heat proof dish.

You won’t be disappointed when you try it.

Provence: Provencal Roasted Fennel and Olive Salad
Tested by Ada Barnett (Farmer at Art) in the kitchen of Jeanne d’Moore (Moora, WA)

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