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Braised Fennel with Olive Oil, Lemon and Chile

Serves: 4


  • 4 medium, heads of fennel
  • 1 cup, Epicurean Arbosana Extra Virgin Olive Oil
  • finely grated zest and freshly squeezed juice of 1 large unwaxed lemon
  • 1 anchovy in oil - rinsed and finely chopped
  • 1/2 teaspoon, red pepper flakes
  • 1/2 cup, Epicurean White Balsamic Vinegar
  • kosher salt and freshly ground black pepper


  1. Preheat oven to 325 degrees. Place rack in middle of oven.
  2. Trim stalks and remove fronds from the fennel, retaining the green fronds. Cut fennel bulbs in half. Remove the hard core, then cut into 2 wedge-shaped quarters. Arrange quarters in a flame-proof casserole dish.
  3. Combine Epicurean Arbosana Extra Virgin Olive Oil, zest, lemon juice, anchovy, pepper flakes, vinegar, salt and pepper in a mixing bowl and whisk together. Pour over fennel. Bring dish to a boil over a medium flame. Cover with foil and bake at 325 degrees for 1 hour or until fennel is soft and tender.
  4. Remove from oven and carefully remove foil. Taste and add more Epicurean White Balsamic Vinegar if necessary. Serve warm or cold topped with reserved fennel fronds.

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm