Rinci Italian Pickled Sea Fennel (Paccasassi Sott'olio)

Chances are, few people outside Ancona—the capital of Italy’s Marche region—have heard of sea fennel. Known locally as paccasassi, this aromatic coastal plant grows wild in the rocky crevices of Mediterranean sea cliffs. These sea-loving plants have tender stalks and delicate elongated leaves with a unique subtle marine flavor.

Founders Luca, Francesco, and Alessandro of Rinci work closely with local farmers to organically cultivate this regional treasure. In late spring, the tender sea fennel shoots are hand-harvested and preserved sott’olio—“under oil” in Italian. Only the finest shoots are selected, briefly blanched to soften, then packed in extra virgin olive oil and vinegar. The result is a delicacy with a succulent yet tender texture and a subtle balance of salinity, with hints of fennel, lemon, and carrot.

Pickled Sea Fennel from Rinci can be used straight out of the jar in a variety of ways. Do as they do in Marche, Italy and enjoy paccasassi in a flatbread sandwich with thinly sliced mortadella. The mild acidity of the sea fennel makes an ideal pickle for any antipasti spread. Use it as a garnish for crostini topped with unsalted butter and anchovies. Or, serve it as is alongside salumi. 

Oil-preserved sea fennel is a natural mate for fish and seafood. Use as a topping for grilled or whole-roasted fish. Or, toss the sea fennel with flash-cooked squid, pile on charred bread and top with a generous pour of extra virgin olive oil and a spritz of lemon.