La Zucca Magica’s Orange and Olive Salad


  • 1 cup good oil-cured black olives, pitted
  • 1 teaspoon fresh thyme leaves (optional)
  • ¼ cup extra virgin olive oil, more as needed
  • 4 navel oranges, peeled and sliced into rounds
  • Fennel seeds

    4 servings


    1. In a food processor, combine olives and thyme, if using, with a bit of olive oil. Pulse machine once or twice, then turn it on and add remaining olive oil rather quickly; you want this purée on the rough side. Thin with more olive oil if necessary. (You can refrigerate this for up to a month.)
    2. Layer 3 or 4 orange slices on each plate, drizzle with a little more olive oil, top with a tablespoon of olive purée and sprinkle with a few fennel seeds.

    20 minutes

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