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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

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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.

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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!

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Chef Kate October 18, 2005

Wow, this worked out very well! We ate this as a dessert, and an excellent one at that. Nice ending to an already delicious supper. I scaled this down to two servings (2 oranges) and therefore believe that if you made the full recipe a mere pinch of spices and salt might be too modest for the best flavor. Kalamata olives and oranges went really well together - I could see adding more olives or perhaps halving them first. BF and I both liked this as is. The only thing I didn't do was pith the oranges. If you prepare this for company (more than worthy) you might want to take the time to do so. Thanks Caroline!

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Kumquat the Cat's friend October 10, 2005
Orange and Olive Salad