ORANGE SALAD INSALATA DI ARANCE

Ingredients:

Black olives, oil-cured or kalamata, to taste,but without overdoing (see Note below) 1 medium orange per person Fine sea salt, to taste Olive oil of good quality, to taste, but with a very light hand

Method:

Pit the olives (if necessary), then halve or quarter them, depending on their size. To prepare the salad, the orange peel is not used, but that doesn't mean that it should be completely discarded. Cut the peel in long sections, then make candied orange peel; or grate the zest and freeze or dry (in this case, remove the white portion of the peel before cutting the orange). Cut the oranges into 0.5 cm / 3/16 inch slices crosswise and place them on a serving plate. Distribute the olives on the orange slices. Salt lightly (see note above) and season with a bit of olive oil. Serve.

Note:

where I live, I am not always able to find oil-cured black olives of good quality, the preferred type of olives for this dish. When that happens, I use kalamata olives. Oil-cured olives are rather salty: take that into account when salting. This salad is all about the balance of the ingredients. It is an orange salad: the olives are not supposed to take center stage. Rather, by offering a contrast, they are meant to highlight the citrus notes.

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