Blood Orange and Cured Black Olive Salad Recipe

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.

Recipe Facts



Active: 15 mins
Total: 15 mins
Serves: 4 servings

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  • 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. 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. 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.

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