Blood Orange and Cured Black Olive Salad Recipe

Blood Orange and Cured Black Olive Salad Recipe

[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.

  • 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.