Orange Olive Salad Recipe Moroccan Style
Orange Olive Salad
Orange Olive Salad. Fruity and spicy. Refreshing and delightful. Who knew oranges could be used in a savory dish, as in this delightful orange salad? This Moroccan salad is a staple at our tables. This always knocks their socks off.
Use only navel oranges for this orange salad, so as not to extract too much juice from the juicier oranges. Navel oranges will keep their shape and are meaty and full of flavor. Likewise, use only oil-cured black olives, as they combine with the oranges perfectly in this orange salad. Funky at its most colorful and most flavorful!
Unusual Ingredient Combo!
Do not let the unusual ingredient combination intimidate you: It all works beautifully.
Just trust me here: Have I ever let you down? You will love my orange olive salad!
Store the leftovers in a covered glass jar, and enjoy them a good couple days.
Ingredients
- 4 navel oranges, peeled and cut in 1/2 inch dice with a serrated knife
- 1 cup pitted oil-cured or other good quality olives
- 6 cloves garlic
- 1 medium bunch flat parsley
- 1/2 cup olive oil
- 1/3 cup fresh lemon juice
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1/3 teaspoon red pepper flakes, a drop more if you like it very spicy
Ingredient Variations
- Skip the garlic and use thinly sliced red onion
- Skip the parsley and the cumin, and use 1/3 cup minced mint leaves
Instructions
Place the oranges and olives in a bowl. In a food processor, chop the garlic very fine. Add the parsley, and chop medium fine, using the pulse button. add the chopped mixture to the bowl.
Add all remaining ingredients and toss thoroughly. Makes 4 cups. Serve within two days. If not serving on the day you make it, store in refrigerated in a glass jar.
Made the Spicy Olive Salad for 70 people Sunday. It was a big hit. Great combination of sweet and salty.
David, Its fantastic!