Orange and Olive Salad

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Orange and Olive Salad

Orange and Olive Salad
Servings 4


  • Fresh ground black pepper
  • 3 Tbs extra virgin olive oil
  • 12 to 24 black oil cured or brine cured olives not canned black olives
  • 1 small red onion sliced into thin rings
  • 3 oranges peeled and cut into sections, or sliced crosswise into rounds


  • Arrange the orange sections or slices on a chilled salad plate. Scatter the onion slices over the orange, then the black olives. Add a grinding of fresh black pepper, and drizzle with olive oil.

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