Prep: 7 min.
Serve as a starter
4 juicy oranges
1/2 teaspoon Trapani Sea Salt
1/4 teaspoon freshly ground black Tellicherry Pepper
10 black olives, pitted and cut in half
1 small white onion, thinly sliced
4 tbsp Planeta Extra Virgin Olive Oil
Peel the oranges, taking care to remove all the white pith. Slice thinly and place in a salad bowl. Sprinkle with a little Trapani Sea Salt, then add the olives and onion. Drizzle with the Planeta Olive Oil and season with a generous grinding of Tellicherry Pepper.
Wine: a light, dry white.
Recipe adapted from and photo courtesy of Leonardo Romanelli and Gabriella Ganugi, "Olive Oil". Published by the Wine Appreciation Guild.