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Cuttlefish with olives and fennel

  • Cooking time1 hour
  • Prep time10 minutes
  • Servings4 portions
recipe image Cuttlefish with olives and fennel


  • 1200 g cuttlefish fillet
  • 100 g black or green olives, pitted and sliced
  • 1 bunch fennel
  • 1 large onion
  • 4 spring onions
  • 4 ripe tomatoes
  • 1 pepper
  • 1 tsp tomato purée
  • 1 tsp sugar
  • 80 ml Altis P.G.I. Chania Kritis Extra Virgin Olive Oil
  • 100 ml white wine
  • 2-3 allspice berries
  • Freshly ground pepper
  • Salt


      1. Finely chop the onion and the cuttlefish.
      2. Heat half the olive oil in a large frying pan and sauté the onion and cuttlefish for 3-4 minutes.
      3. Add the wine and simmer gently until the cuttlefish is soft. The cuttlefish will release liquid as it cooks, but add a little water if necessary.
      4. Finely chop the fennel, spring onions, tomatoes and pepper and add them to the pan along with the remaining olive oil.
      5. Add the tomato puree, sugar and allspice. Season with salt and pepper.
      6. Simmer gently until the sauce has thickened and add the olives.
      7. Allow the food to rest for 10 minutes and serve.
      - If you like, you can use whole olives