Orange and Black Olive Salad - Recipe - Paris with Scott

Orange and Black Olive Salad

Orange and Black Olive Salad​

By: Scott

This Orange and Black Olive Salad is super simple and matches well with the 4-Spice Pork.  It is also wonderful alone. The citrus is bright and clean, and because the oranges are skinned, it makes this salad kind of special. Black olives are rich with deep flavor. Olive oil, salt, and pepper round it all out into a delicious salad to eat before or after a main course. And, if you happen to have a fennel bulb around, add that in, too.

Servings: 4

Prep Time: 10 minutes

Meal: Lunch or Dinner

Method: Blend


  • 2-3 oranges, skinned and sliced
  • 10-15 oil cured black olives, sliced in half
  • olive oil
  • salt
  • pepper
  • thinly sliced fennel bulb, optional

Step by Step Instructions

Step 1

Skin the oranges with a knife removing all of the fibrous material around the segments. Thinly slice the oranges and remove any white from the middle of the slices.

Step 2

Arrange the sliced oranges on a plate and sprinkle with black olives.

Step 3

Drizzle generously with good quality olive oil and season with salt and pepper.

Step 4

If you want another layer of flavor, sprinkle with slices of fennel along with the olives.

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