Orange and Olive Salad

Michelle shared an Orange and Olive Salad in the South Arm Older Adults Cooking Club.

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This beautiful Orange and Olive Salad is pleasing to the eyes. Michelle recommended to use good olives like Kalamata for better flavour.

Ingredients

  • 4 small or 3 medium oranges
  • 1 small red onion
  • 2 tablespoons orange juice
  • 1 teaspoon red wine vinegar
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • small black olives, pitted, 4 to 5 per person or larger olives, can be coarsely chopped if desired

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Source: The Art of Simple Food by Alice Waters

Serves 4

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How To Make Mixed Olive Tapenade

Among all the dips made in the South Arm Community Kitchen, this is my least favourite because olives is not my cup of tea. But this is great for those who loves olives like Minoo and Tanni.

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I find that this Mixed Olive Tapenade is very salty.

Ingredients

  • 1 cup pitted, assorted green and black olives
  • two anchovy filets or two squirts of anchovy paste
  • 1 clove garlic
  • 2 tablespoons capers
  • juice of a lemon
  • handful of fresh basil leaves
  • olive oil

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Source: unknown

Prep time: 15 minutes; Yield: 1 cup

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