Tasmanian olive leaf tea with confit baby fennel

confit fennel with pickled fennel and olive leaf tea gel

One of the best things I have found about blogging is that it is so easy to connect with other bloggers all over the world.

I came across this blog Freshfield Grove, Tales of Tasmanian Adventures in Olive Oil. I have never heard of Tasmanian olive oil, perhaps not so strange as the UK is far, far away but it looks amazing.

Something that in particular caught my eye was olive leaf tea. Despite using olive oil I had never heard of this either and I got in touch to learn more. As a result I was sent a sample of the tea, it came with instructions and as a tea lover I couldn’t wait to try it.

 

The tea leafs

 

olive leaf tea

 

The first thing I did was a cup of tea.

 

olive leaf tea

 

I poured it and let it brew for 3-4 minutes.

 

olive lead tea

 

I have never tasted tea like it, it has a rich flavour and you can taste the olive but it isn’t overpowering. It has savory notes and at the same time it is very soothing. I sat down to enjoy the whole cup of tea when I thought it might be interesting to use in a dish.

 

There are still things growing at the allotment and the the second batch of fennel is just coming through. Baby fennel is tender and delicious raw so I sliced some thinly but had so many I decided to cook some as well. I thought the fennel would be nice with the olive notes from the olive leaf tea and got to work on a fennel and olive leaf starter.

I had baby fennel for this recipe but normal sized fennel would work as well. We also picked some beetroot and spaghetti squash that I wanted to use. I decided to confit the fennel in butter. It seems like a lot in the recipe but you won’t eat all of it and you can use the flavored butter for something else later.

 

Confit fennel and olive leaf tea jelly

preparation time 10 minutes 

cooking time 15-20 minutes + setting of the olive leaf tea gel 

serves 2

Ingredients

  • 6 baby fennels, cleaned and trimmed
  • 150 gr or 5.3 oz butter
  • 6 garlic cloves, peeled
  • 2 baby beetroots (optional)
  • spaghetti squash
  • beetroot, boiled and cubed
  • extra virgin olive oil
  • 1 dl or 1/2 cup of olive leaf tea
  • 1.3 gr or 0.045 oz agar agar

Start with the olive leaf jelly, the day before if possible as it needs time to set. Mix the olive leaf tea and agar agar according to the package. Then pour in to a jar and leave to set in the fridge.

Prick holes in the spaghetti squash and roast in the oven until soft in the oven on 170C or 338F, it takes about 30-40 minutes. Once cooked cut it in half, remove the seeds and scoop out the flesh with a fork to get the “spaghetti” strands.

Melt the butter and place the fennel and garlic cloves in it, it should be just covered or turn it over half way through the cooking. I added the baby beetroots and let the vegetables slowly simmer away until soft.

Plate up the spaghetti squash, fennel, garlic and baby beetroot with the boiled beetroot cubes. Add extra virgin olive oil, I used olive oil from Just Olives Ltd, it has a very fresh and almost peppery taste. Last add the olive leaf tea gel and serve straight away with fennel shavings on top.

 

confit baby beetroot with spaghetti squash and olive leaf tea

 

confit fennel with pickled fennel and olive leaf tea gel

 

I didn’t want a hard set jelly, just enough to add some structure to the tea.

The olive notes and the fennel worked really well together and the extra virgin olive oil just lifted the dish. It is naughty to confit anything but it was so delicious I didn’t care. I saved the butter I used to confit the fennel in and pan fried some chicken in it the following day and it was so good.

 

 

 

 

 

 

 

 

 

 

 

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Comments
16 Responses to “Tasmanian olive leaf tea with confit baby fennel”
  1. Very inventive Petra and I live near Tasmania and haven’t heard of that tea either! Must check it out 😄

    • petra08 says:

      hi Laura
      Sorry for late response, I just found a bunch of comments in the spam folder, apologies!
      You have to try this tea, it is amazing. And if the olive oil is anywhere near the tea it must be wonderful! I just did another salad using the tea and it is just gorgeous 🙂
      have a great week!

  2. chefceaser says:

    Reblogged this on Chef Ceaser.

  3. FarmerFi says:

    This is sooo cool! I’ve never used agar, and it would never have occurred to me to make a jelly! What strength did you make the tea for it? It looks darker than I’d expect somehow! Thanks for taking the time to create and share this, with your beautiful photos 🙂

    • petra08 says:

      Hi Fi
      Sorry for such late response! I am so glad you liked it! I let the tea sit for 5 minutes and love the depth of flavor it gave. It might be the light as well as the day was fading that makes it look slightly darker.
      Thank you for sending me the samples of your delicious tea! 🙂

  4. FarmerFi says:

    Reblogged this on Freshfield Grove and commented:
    I like to think I’m a pretty good cook, but some people take cooking to a whole new level! And Petra’s photos put my attempts at food photography to shame… Have a read of this mouthwatering post to see a genius idea to incorporate olive tea tea into an amazing dish. A taste of Tasmanian adventure indeed 🙂

    And it’s well worth taking the time to check out some of her other posts too, they’re packed full of inspiring ideas.

  5. chefjulianna says:

    You are a true artist, Petra! This is really intriguing! 😀

    • petra08 says:

      hi Julianna
      I am so glad you like it! The fennel was so rich but so delicious and the olive leaf tea made the dish lighter!
      have a great week! 🙂

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