orange slices with olive oil

Simple sliced oranges with olive oil

The Italians do it with pepper. The Spanish add a little sugar. The Sicilians may add some herbs. Martha Stewart even threw her hat into the ring with a version that adds actual chopped green olives. Anyway you want it, it's time to pour fresh EVOO over some orange slices. Both are bursting with flavour this time of year. Serve as a starter or a dessert—depending on your lifestyle. We like to think of the below version as a "salad as a dessert".

oranges being prepped for the recipe

Here are the ingredients you'll need:

Serves 1-2 

  • 1-2 oranges (depending on variety and size).
  • 2-3 tbsps extra-virgin olive oil
  • 1-2 tbsps sugar
  • 1/2 teaspoon cinnamon
  • Fresh mint or basil to garnish

Here's the method:

  • Peeling & prepping the orange is the only bit of this that requires effort. To start, use a sharp knife to cut off the top and bottom of the orange.
  • Set the orange on a flat end and use the knife to slice down, following the natural curve.
  • Then slice it crosswise and remove any seeds or pith. Arrange on plate.
  • Sprinkle over your sugar and cinnamon on each slice.
  • Top with your Citizens of Soil EVOO.
  • Garnish with mint.
  • Serve immediately.

Ways to make it more your own:

  • Skip the sugar and cinnamon and make it a proper salad with red onion, basil, lemon juice, and chilli flakes. Ground black pepper is also common.
  • Lean into the dessert side by adding melted dark chocolate or cream.

 Really, do it however you want. The point is—as always—eating something at its peak of freshness with some goodness sprinkled and drizzled on top. 

Are you making this? Share with your fellow citizens. Tag us in your photos on Instagram at @CitizensofSoil.

You may also like...

World's best kept secret: Garlic confit with extra virgin olive oil

A secret condiment that adds beautiful flavour to anything you make? This is it, folks.  After a long time of roasting in olive oil, garlic gets tender and flavourful, slightly sweeter and less pungent than its raw version.  It makes for a perfect, homemade condiment and spread. And once you make a big batch of it, pop in in an air-tight jar and enjoy for up to a month! You are likely to find yourself adding it to anything you can think of! Some of the favourite ways we have used it include:...


Spring crab, asparagus, & egg salad

  This recipe from chef Lewis De Haas of Crispin was made for Citizens of Soil. He continues to bring us bright, colourful meals that really speak to the season. This dish is no exception, with delicate flavours and spring veg making its way to tables now. Here, Lewis gives us a classic egg & asparagus pairing, welcoming the hyper-seasonal green vegetable in a fresh combination which brings in a nice zestiness from the lemon and an indulgent, richness from the egg and EVOO. Sprinkle wi...


Introducing Marianna & our new oil from the Peloponnese

This new drop of outstanding extra virgin olive oil, now live in more than 150 Waitrose stores around the country, is a whole new oil from a whole new region for us. And we just can’t wait to share it with you... At Citizens of Soil, we source small-batch extra virgin olive oils from women across the Mediterranean who are farming in a more sustainable way. We’re trying to not only to excite people around olive oils—but also champion the farmers that do them right. And then expand with more f...


@citizensofsoil

FOLLOW US
x