Orange and Black Olive Salad (Insalata di Arance e Olive Nere) is a classic Italian winter salad that is colorful, sweet, salty, tangy, and juicy, and is made of few simple ingredients: seasonal organic oranges, black olives, salt, and pepper. A joy for the taste buds!
- 4 organic oranges
- 100 g black olives
- 3 Tbsp e.v.o. oil
- salt and pepper to taste
- First, peel the oranges removing the white inside peel as much as possible but without removing it all. Cut into cubes (or slices if you prefer), keeping the juices.
- Put the cubed oranges and their juices in a salad bowl.
- Add the black olives, with or without the pit, the extra virgin olive oil, season with salt and pepper.
- Give a gentle stir.
- The salad is ready. Buon Appetito!
The suggested black olives would be Italian olives such as Baresane, Taggiasche, Gaeta, or the big sweet black olives, or the Greek Kalamata. They can be in a light “salamoia” (brine) or oven baked. You can keep them whole with the pit like we did, or you can remove the pit, and also slice them into rounds.
A welcomed addition to many (not for me though!) would be slivered fresh fennel.