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salamora

wild fennel, garlic and orange olive oil

Common in the province of Ancona, but especially in Belvedere Ostrense (it's often called salamora di Belvededere) is made in the autumn just after the oil is pressed; a bunch of wild fennel, cloves and orange peel are added to a bottle and put away for at least a month, then used to season grilled meats (especially rabbit) and other dishes.

Text © Dana Facaros and Michael Pauls

Image by dana