Fennel Spread with Lemons

We remember from our stays in Italy superb assortments of antipasti. And among them, the crunchy fennel, with a simple drizzle of olive oil and lemon juice. It's healthy, it's simple. We ask for more.

On toast as an aperitif. With fish en papillote or baked, fish bread, seafood rillettes...


  • Fennel 68% (origin EU), apples, candied lemons 3% (lemons, salt), extra virgin olive oil, white Pays d'Oc wine, cane sugar, raisins (SULFITES), salt, spices, vinegar of alcohol.
  • Energy: 310kJ / 75kcal; Fat: 4.1g, of which fatty acids: 0.7g; Carbohydrates: 6.5g, of which sugars: 6.0g; Protein: 0.8g; Salt: 0.96g
  • Click here to see the recipe for fish casseroles with vegetables

natural ingredients


Hérault (France)

#let's savor together