- 4
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Ingredients
- 3 oranges, peeled and cut into sections, or sliced crosswise into rounds
- 1 small red onion, sliced into thin rings
- 12 to 24 black oil-cured or brine-cured olives (not canned black olives)
- 3 Tbs (45 ml) extra virgin olive oil
- Freshly ground pepper
Preparation
Step 1
Arrange the orange sections or slices on a chilled salad plate. Scatter the onion slices over the orange, then the black olives. Add a grinding of fresh black pepper, and drizzle with olive oil. Serves 4 to 6.
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