Pan Seared Fennel with Black Olives & White Beans


  • 1 can California Ripe Olives, drained and rinsed
  • 4-5 fennel bulbs
  • 1 can white beans, drained and rinsed
  • 3 Tablespoons olive oil
  • Sea salt and ground pepper
  • 1 handful fresh dill, chopped
  • 1/2 lemon, juiced
  • 1 tsp thyme


  1. To prep fennel, remove fronds and tough outermost layer.
  2. Trim the base and slice lengthwise into wedges.
  3. Heat olive oil in a large skillet over medium heat.
  4. Add fennel wedges and sear until brown on all sides, about 5-6 minutes.
  5. Sprinkle with salt, pepper and thyme.
  6. When fennel is just about ready, add canned beans and black olives and cook for 2-3 minutes more.
  7. Stir in chopped dill, sprinkle with lemon and serve.
Recipe by:

Danielle Omar