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Blood Orange and Olive Salad
from the kitchen of Sharmagne Leland-St. John

1 cup top quality oil-cured black olives, pitted
1 teaspoon fresh thyme leaves
¼ cup olive oil from the cured olives, plus more extra virgin olive oil as needed
4 blood oranges, peeled and sliced into rounds
Fennel seeds

Make a tapenade by combining the olives, thyme and a bit of oil in a food
processor. Pulse a couple of times then turn it on as you quickly add the
remaining oil. You'll want the mixture to be chunky rather than pasty.

Place 4 orange slices on each of 4 plates. Drizzle with a bit of olive oil and
top with the olive-thyme mixture. Sprinkle a few pinches of fennel seeds on
each plate and serve.

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