Orange and olive salad

Orange and olive saladOranges and olives often grow side by side in the Mediterranean region and are also wonderful when eaten together. Enjoy this delicious salad while navel oranges are in season or try it with blood oranges when available or some of each. This salad is very nice served with Trouchia (silverbeet omelette).

Photography by Andrew Taylor

Serves 6

Ingredients

  • 4-5 navel or blood oranges or a mix
  • 1 cup whole black olives
  • half a red onion, finely chopped and rinsed (optional)
  • 1-2 tsp chopped thyme or lemon thyme leaves stripped and chopped
  • 2 tbsp chopped flat-leaf parsley

Marinade

  • 1 strip thinly pared orange rind
  • 1 thyme sprig
  • 1 clove garlic, bruised
  • 1/3 cup extra-virgin olive oil

Dressing

  • 1 tbsp red-wine vinegar
  • 1 tsp grated orange zest
  • sea salt and ground black pepper
  • 1 pinch of cayenne pepper
  • 1/4 cup olive oil from the olive marinade or extra-virgin olive oil

Method

  1. To pit the olives press down on each one with a jar to break the flesh and then remove the stone. Place the pitted olives in a jar with the strip of orange rind, thyme sprig, garlic and olive oil to cover. Leave to marinate for a few hours if you can.
  2. Cut the oranges on a plate to save the juice. With a serrated knife cut the skin off the top and bottom of the oranges and then cut off down the sides in strips. Be sure to remove all the white pith. Cut the oranges crossways into rounds, about half a centimetre thick and set aside with the juice.
  3. Lift the olives out of the marinade, allow six or seven for each person and then chop them as finely as you like. Keep any leftover olives covered with olive oil for another day.
  4. For the dressing, whisk the vinegar, salt, pepper and cayenne and mix in the orange zest, chopped thyme and olive oil from the marinade. Taste and adjust; it may need a little more vinegar. Add the onion (if using) and the chopped olives to the dressing.
  5. At serving time, arrange the orange slices with juice on the serving plate and spoon the olive dressing (as needed) over the slices and sprinkle on the chopped parsley. Serve. Use any remaining dressing and olives for another salad.

 

 

 

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