Orange Salad With Black Olives 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Aug 5, 2019

Nutty-flavored oils, such as walnut, hazelnut or, ideally, Moroccan argan — which is pressed from the seeds of a spiny tree native to southwestern Morocco and commonly found in health and beauty products — beautifully highlight the light citrus flavors in this salad. Be sure to use a culinary argan oil.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 1 1/2 cups

  • 2 navel or Valencia oranges
  • 1 1/2 tablespoons extra-virgin olive oil (may substitute walnut, hazelnut or culinary argan oil; see headnote)
  • 2 teaspoons minced fresh flat-leaf parsley
  • Kosher salt or sea salt
  • Freshly ground black pepper (optional)
  • 16 black olives, pitted and cut in half (preferably oil-cured Moroccan olives; may substitute kalamata)

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Trim off the top and bottom ends of the oranges and reserve. Using a paring knife, remove the orange peel, along with any of the white pith. Cut the orange crosswise into 1/2-inch-thick slices. Over a large bowl, pull the segments into triangular pieces and then drop into the bowl. Squeeze the reserved ends into the bowl as well.

Drizzle the oil over the oranges, then add the parsley and season lightly with salt and, if using, pepper. Toss gently to combine. Cover and refrigerate until chilled, about 1 hour. Before serving, toss again and garnish with the olives.

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Recipe Source

From food writer and cookbook author Jeff Koehler.

Tested by Barbara Strack.

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