Antony Worrall Thompson
Orange and Black Olive Salad
Serves 4-6
16-20 ripe black olives, pitted
2 tablespoon olive oil
3 oranges, skin removed and cut into segments
2 cloves garlic, chopped
½ teaspoon paprika
Pinch of cayenne
½ teaspoon salt
Pinch or two of sugar
Pinch of ground cumin
2 tablespoon parsley, chopped
In a medium saucepan, warm the olives in olive oil over medium heat. Once they have warmed, through, remove from the heat.
Arrange the olives and oranges attractively in a serving dish.
Combine the remaining ingredients together to make a dressing and pour over the olives and oranges.
Serve immediately.
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