Orange and olive salad


  • Serves 6 people

  • 1 kg oranges (about 4), pith removed, thickly sliced into rounds, seeds discarded
  • 100 gm black olives, such as Empeltre (see note), pitted
  • Garlic and cumin dressing
  • 125 ml (½ cup) olive oil
  • 2 garlic cloves, inner stems removed and discarded, crushed
  • 1 tsp each ground cumin and sweet paprika
01   For garlic and cumin dressing, whisk ingredients in a bowl, season to taste and set aside.
02   Combine orange and olives in a large bowl, pour dressing over and stir well to combine. Cover with plastic wrap and refrigerate for flavours to develop (1 hour), then serve.
Note Empeltre olives are available from Simon Johnson; if they’re unavailable, substitute black Spanish olives.

This recipe is from the October 2012 issue of Australian Gourmet Traveller.
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