Sicilian Citrus Salad


1 small red onion, sliced into thin rings

Ice and Water

3 to 4 blood oranges, peeled and sliced into 1/4-inch thick rounds

2 navel oranges, peeled and sliced into 1/4-inch thick rounds

Salt and freshly ground black pepper to taste

About 1/4 cup juice from the oranges

About 12 black Kalamata or Italian olives, sliced in half if desired

Flying Olive Arbosana Extra Virgin Olive Oil for drizzling. (You can also use Flying Olive Blood Orange Extra Virgin Olive Oil)

**Optional** see note below: Orange flower water, sugar, cinnamon, hot paprika to taste

Instructions: Fill a medium-size bowl half-way with ice, add the onion slices, and cover with more ice.  Fill the bowl with cold water. Refrigerate about 30 minutes -2 hours.

Before serving, place the different kinds of oranges on a large plate, creating an attractive display.  Drain and dry the onions, and distribute the onions among the orange slices.  Sprinkle with salt and pepper

Drizzle the salad with the orange juice, scatter the olives over it, and sprinkle with about 2 Tbsp Arbosana EVOO.  Season to taste

***Note*** In North Africa, the salad is seasoned as above, along with a little orange flower water, sugar, cinnamon, and hot paprika.  Add all or some of these to taste, starting with very small quantities of about 1/4 tsp of chosen ingredients adding more if

Submitted by Barb L.