Citrus supremes with fennel and olives
Citrus supremes with fennel and olives is a vibrant, refreshing salad originating from the Mediterranean, particularly Sicily. It features peeled and segmented citrus fruits (like oranges or blood oranges) tossed with thinly sliced fennel bulb, briny olives, and often a simple olive oil dressing. The dish is celebrated for its bright, contrasting flavors and textures.
🍽️ Nutrition at a glance
This dish is low in calories (roughly 150-200 per serving), high in fiber and vitamin C from the citrus and fennel, and provides healthy monounsaturated fats from the olives and olive oil. It is a light, nutrient-dense option rather than a significant source of protein or carbohydrates.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 2.5 g |
| Carbs | 18 g |
| Fat | 5 g |
| Fiber | 5 g |
| Sugar | 11 g |
| Sodium | 380 mg |
| Potassium | 450 mg |
| Vitamin C | 45 mg |
| Folate | 60 mcg |
| Vitamin A | 120 mcg RAE |
| Calcium | 80 mg |
| Iron | 1.2 mg |
| Magnesium | 30 mg |
| Manganese | 0.4 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culinarily, it's a classic example of Sicily's 'agrodolce' (sweet and sour) tradition, balancing the sweetness of citrus with the anise-like flavor of fennel and the salty punch of olives. Nutritionally, it's a powerhouse of antioxidants and compounds like hesperidin from citrus and anethole from fennel, which are studied for their anti-inflammatory properties.
