Orange and Olive Salad

Total Time
Prep 10 mins
Cook 0 mins

Here is another Moroccan salad dish from “The World of Spice”. Serve this with other salads I’ve posted (such as Lemon Salad, Spicy Carrot Salad and Grilled Green Pepper & Tomato Salad) for an authentic set of appetisers. Recipe posted for Zaar World Tour 2005.

Ingredients Nutrition


  1. Cut the peel and pith from the oranges, then divide into segments (reserving any juice) leaving them whole or chopped as preferred.
  2. In a bowl mix with olives with the orange segments and juice, add the lemon juice, cumin, chilli powder, sugar and salt.
  3. Serve chilled.
Most Helpful

I have been making this salad for years. it is always a hit! My version of it is a bit different: I add a couple of finely chopped garlic cloves, and instead of chilipowder, I use harissa paste. The result is fruity and spicy! /Martina

Martina 406 May 05, 2006

Very good, Caroline. My in-laws just returned from Florida with a huge bag of oranges, and I had some Kalamatas that needed to be used up, so I was quite happy to find this recipe! I not only removed the pith, I additionally took the layer of 'skin' off the sections. The presenation was a little messy looking (see my picture), but it released more juice and blended beautifully with the spices. As for the Kalamatas, I think that this salad can stand on its own without them. Personally, I like the olives and think they go great with the oranges. DH however, does not like them a whole lot, so I removed them from his serving...salad was still good! And I think I agree with the spice comments....I guess it depends on the size of your 'pinch'. I would think for the posted 6-8 servings, it would have to be a pretty generous pinch.

Ms*Bindy January 20, 2006

Took Kumquat's advice and upped the spice a bit and did remove all pith from the oranges. This was part of an array of Moroccan appetizers and worked wonderfully. Thanks, Caroline!

Chef Kate October 18, 2005