Blood Orange and Cured Black Olive Salad

Blood Orange and Cured Black Olive Salad

[Photograph: Carrie Vasios]

This simple salad has a surprisingly complex range of sweet, salty, and spicy flavors.

Adapted from The Food of Morocco by Paula Wolfert.

About the author: Carrie Vasios is the Community Manager of Serious Eats and writes the Wake and Bake, Cookie Monster, and Serious Entertaining columns. She likes perusing her large collection of cookbooks while eating jam from the jar.

  • Yield:serves 4
  • Active time: 15 minutes
  • Total time:15 minutes


  • 4 blood oranges, peeled and sectioned
  • 2 tablespoons orange juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon cumin
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 cup cured black olives
  • 2 tablespoons chopped parsley


  1. 1.

    In a medium bowl, whisk together orange juice, olive oil, sugar, cumin, cayenne, salt, and paprika. Add olives to bowl and toss to combine.

  2. 2.

    Lay orange slices across a large platter. Cover platter evenly with olives, making sure to drizzle any remaining sauce over the salad. Sprinkle with chopped parsley and serve.