Recipe by Chef Tom Francz

Israeli Salad of Oranges and Black Olives

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Parve Parve
Easy Easy
4 Servings

No Allergens specified

I love this salad because it offers a unique and surprising combination of flavors. The use of harissa creates a deep and spicy taste.   Harissa is a paste of dried sweet pepper pods. You can buy it in specialty food stores or make it yourself and enjoy it in sandwiches, sauces, and more. I’ve included a recipe for it below.


Orange and Olive Salad

  • 2 ounces pitted, cured black olives such as Gefen Black Olives

  • 4 oranges, peeled and cut in squares

  • 1 tablespoon harissa (recipe follows, or use Ta’amti Harissa)

  • 1 tablespoon chopped fresh cilantro

  • 1/2 teaspoon coarse ground cumin

Homemade Harissa

  • 7 ounces dry sweet pepper pods

  • cloves of 1 whole garlic head

  • 1 bundle fresh cilantro

  • 1/2 teaspoon hot pepper powder

  • 1 teaspoon coarse ground cumin


Prepare the Harissa


Soak the dry pepper pods in warm water for about one hour. Strain and cut off the ends.


In a food processor, blend peppers, garlic, and cilantro. Add seasonings and lemon juice. Use a spoon to mix until combined.


Place the paste in a glass jar and cover with olive oil to preserve. Seal and refrigerate until ready to use.

Prepare the Harissa

Yield: 1 cup harissa

Prepare the Orange and Olive Salad


Combine all ingredients in a bowl and let marinate for two hours before serving.


Serve at room temperature.


To turn this salad into a full first course, add fresh fish seared in olive oil.
Israeli Salad of Oranges and Black Olives

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