GOOD EATS
Olive my love
People either love ’em or hate ’em — but here are some mouthwatering dishes to tempt even the most ardent olive-bashers. RECIPES AND PHOTOGRAPHS BY CATHERINE MURRAY
VALENCIA ORANGE AND OLIVE SALAD Prep: 20 minutes | Servings: 6 5 Valencia oranges 16 ounces black olives, drained 1 small red onion
10 to 20 sprigs fresh thyme ¼ cup high-quality olive oil fresh ground black pepper
Cut the Valencia oranges crosswise into ½-inch-thick slices. Place on a round platter, overlapping each slice. Slice the red onion into thin rings, then cut the rings in half. Layer onion sections on top of the orange slices. Drizzle with olive oil, sprinkle with sprigs of thyme, then add pepper to taste. Cover entire dish with a lid or plastic wrap and refrigerate for 3 to 8 hours to let the flavors meld. Salad can be eaten with or without utensils, removing the orange peel before eating. Per serving: 237 calories, 17 grams fat (2 grams saturated fat), 0 milligrams cholesterol, 660 milligrams sodium, 24 grams total carbohydrates, 7 grams fiber, 2 grams protein.
JANUARY 2022 • OHIO COOPERATIVE LIVING 13
