La Zucca Magica’s Orange and Olive Salad
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup good oil-cured black olives, pitted
- 1teaspoon fresh thyme leaves (optional)
- ¼cup extra virgin olive oil, more as needed
- 4navel oranges, peeled and sliced into rounds
- Fennel seeds
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Preparation
- Step 1
In a food processor, combine olives and thyme, if using, with a bit of olive oil. Pulse machine once or twice, then turn it on and add remaining olive oil rather quickly; you want this purée on the rough side. Thin with more olive oil if necessary. (You can refrigerate this for up to a month.)
- Step 2
Layer 3 or 4 orange slices on each plate, drizzle with a little more olive oil, top with a tablespoon of olive purée and sprinkle with a few fennel seeds.
Private Notes
Comments
Best thing ever! I use the tapenade in many places. i like this especially for passover instead of putting oranges on the seder plate.
I've made this tapenade. Delicious. In Philly - went to Parc Restaurant (great Steven Starr restaurant on Rittenhouse Square) last night. They served tapenade along side trout. It was good (now I know I can pair it with fish)....but have to say, Mark's is a lot better!
This was particularly delicious adding a blood orange olive oil I had on hand, and shaved fennel tossed in lemon juice and olive oil.
Planning to make this with some fennel oil I was given, with blood oranges and minced oil-cured olives and thyme as Mark suggests. Alongside grilled salmon. Maybe with some shaved radishes. Yum. Eating the sun in winter.
This was particularly delicious adding a blood orange olive oil I had on hand, and shaved fennel tossed in lemon juice and olive oil.
Easy and a really nice flavor combo. It also looks great and would be fun to serve at a dinner party for something different.
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