Fennel Carpaccio with Blood Oranges and Mango


“Carpaccio di Finnoccio con Arance Rosse e Mango.” Chef Fabrizio Bazzani brings us this mouthwatering recipe for fennel carpaccio, with blood oranges and mango, using our Robust Extra Virgin Olive Oil and Sicilian Sea Salt.

Dish Type:

Dairy Free, Gluten Free, Nut Free, Salads, Vegan, Vegetarian


All Year, Spring, Summer

Prep Time:

30 min




  • 2 bulbs of Fennel
  • 2 Blood Oranges
  • ½ Mango, diced
  • SOOC Robust Extra Virgin Olive Oil
  • SOOC Sicilian Sea Salt

Products used: , Sicilian Sea Salt


  • Slice the fennel as thin as possible (a mandolin slicer is recommended). Peel the oranges and carve out the segments with no pith.
  • Toss with Extra Virgin Olive Oil and Sicilian Sea Salt to coat. Let sit for 10 min before serving.