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Orange salad with olive juice


for 4 people


500 g large olives (preferably Gordal olives) - make about 250 ml of juice
6g  Xanthan Instant

4 oranges

1 lemon
40 g sugar syrup

1 dried chili
10 ml good olive oil
1 teaspoon fine salt

36 small mint leaves

4 small mint hearts

1 teaspoon cumin powder

1 teaspoon raz al hanout

20 ml good olive oil

1 teaspoon fine salt

1 teaspoon of black pepper



Blend the olives into a paste in a blender. Strain the mass through a strainer or a fine sieve. Collect the juice and mix with the Xanthan Instant to a creamy texture.

Peel 3 oranges and remove the white and cut the fillets into pieces

Cut the fourth orange into long juliennes using a peeler. Cover with a kitchen towel and keep everything in the fridge.

Wash the lemon and carefully peel and cut into fine strips and mix with the sugar syrup.

Pour 20 ml of the olive juice into a deep plate, place 9 orange fillets in a fan shape on top, season the fillets with cumin, raz al hanout, salt and pepper and top each with 5 orange and lemon zests. Drizzle a few drops of the chilli oil into the gaps. Put the mint on the orange fillets and add a few drops of olive oil.

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