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Recipe Collection

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Orange and Black Olive Salad

Orange and Black Olive Salad Related:   appetizers, gluten-free, Israel & Middle East, July 4th, low-fat, pareve, salads, Tu b'Shevat, vegan, vegetarian, Yom Kippur

Prep time: 15 mins + 3 hours resting

Cook time: None

Yield: 6 servings


  • Harissa
  • 1 pound dried sweet red chile peppers
  • 2–3 hot red chile peppers
  • 10 garlic cloves
  • ½ cup extra virgin olive oil
  • 1 tablespoon salt
  • 1 tablespoon ground cumin
  • Juice of 2 lemons
  • Salad
  • 2 ounces black oil-cured olives, pitted and halved
  • 4 to 5 oranges, peeled, quartered and coarsely sliced
  • 1 tablespoon harissa
  • 1 tablespoon fresh cilantro leaves, chopped
  • ½ teaspoon ground cumin
  • 1/3 cup fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 3 to 4 garlic cloves, chopped


  • Make the harissa first: Grind the dried chiles and garlic in a mortar and pestle or in a meat grinder. (A blender or grinder may be used, but it will produce a more liquid harissa). Transfer to a bowl. Stir in the olive oil, salt, cumin and lemon juice. Taste and adjust the seasoning as needed. It will last a long time in a tightly covered container in the refrigerator.
  • For the salad: Mix the olives, oranges, harissa, cilantro, cumin, lemon juice, olive oil and garlic. Let stand for at least 3 hours to blend the flavors. Serve at room temperature. The salad will keep for 2 days in the fridge.
  • Recipe used with permission from Jewish Soul Food: From Minsk to Marrakesh by Janna Gur (Schocken Books, 2014). Photography by Daniel Lailah and food styling by Amit Farber.

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