4 oranges

20 black olives

4tbs extra virgin olive oil

black pepper, salt

red onion or fennels cut in thin slices (optional)

Wash and peel the orange, remove also the white skin. Cut in slices of about 1 centemeter and pour in a serving dish with the olives. In a small cup beat with a fork the oil, pepper and salt utnil will be emulsified. Season the orange salad with that, and leave to marinate for 10 minutes at room temperature. If you like to add the onion or fennels, just cut in thin slices and add it with the rest of the ingredients. You will need more oil, for sure!

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Chiara Tomassetti

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