Paccasassi Sott'olio Pickled Sea Fennel

Sea fennel, known as “paccasassi” in the local dialect, is an aromatic succulent plant traditionally eaten in the Marche region of Italy. Pickled Sea Fennel is easy to use and extremely versatile. Locals enjoy paccasassi in a flatbread panino with mortadella. The leaves are excellent served on crostini with anchovies and butter, as an acidic accompaniment on a salumi platter, or used as a garnish for grilled fish. Try using in place of capers on a smoked salmon toast. Take advantage of the flavorful extra virgin olive oil in the jar and use it to dress salads.