(Linda Pugliese)
Prep Yield Ready In
5 minutes 6 servings 5 minutes

Moroccan Orange and Black Olive Salad Recipe

Salty and sweet, this beautiful salad from Leah Koenig is sure to wow your guests.

Moroccan cuisine brilliantly uses oranges as the base for many different sweet-savory salads, but oranges and olives are perhaps the most iconic duo. While it may sound unusual, the combination of sweet citrus and briny, velvet-textured, oil-cured black olives is nothing short of magical.

In Moroccan Jewish homes, this salad is often served as part of the sprawling mezze course — a refreshing opener to Shabbat dinner. A drizzle of oil (traditionally Moroccan argan oil) and a sprinkle of salt are all that’s needed to pull the flavors together. But why not gild the lily with a little smoky spice, bright lime juice and a drizzle of honey for extra sweetness?

This recipe is excerpted with permission from Little Book of Jewish Appetizers


  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp fresh lime juice
  • 1 Tbsp honey
  • 1 small garlic clove, minced or pushed through a press
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/8 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 6 navel oranges
  • 1 cup oil-cured black olives, pitted and coarsely chopped
  • Chopped fresh flat-leaf parsley for serving


  1. In a small bowl, whisk together the olive oil, lime juice, honey, garlic, cumin, paprika, red pepper flakes and salt. Set aside.
  2. Using a sharp serrated knife, slice off the ends of each orange. Stand one orange upright on one of its flat ends. Starting at the top, cut away a section of the peel, following the curve of the fruit to the bottom and taking care to remove all the white pith. Continue in this manner around the fruit, until all the peel is gone. Lay the orange on its rounded side and cut into 1/2-inch wheels. Repeat with the remaining oranges.
  3. Arrange the orange slices on a platter. Scatter the olives and parsley over the top and drizzle evenly with the dressing. Serve immediately.

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