Chef's Recipes

Orange and olive salad

Australian Gourmet Traveller recipe for orange and olive salad by Zara's Kitchen, Dar Surya, Marrakech, Morocco.

  • Serves 6
  • 15 mins preparation plus marinating
Orange and olive salad
Orange and olive salad

“The stand-out dish of the cooking class I did at Zara’s Kitchen at the Dar Surya villa outside Marrakech earlier this year was the orange and olive salad. Would you publish the recipe?”
Charles Ryder, via email

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


  • 1 kg oranges (about 4), pith removed, thickly sliced into rounds, seeds discarded
  • 100 gm black olives, such as Empeltre (see note), pitted
Garlic and cumin dressing
  • 125 ml olive oil (½ cup)
  • 2 garlic cloves, inner stems removed and discarded, crushed
  • 1 tsp each ground cumin and sweet paprika


  • 1
    For garlic and cumin dressing, whisk ingredients in a bowl, season to taste and set aside.
  • 2
    Combine orange and olives in a large bowl, pour dressing over and stir well to combine. Cover with plastic wrap and refrigerate for flavours to develop (1 hour), then serve.


Empeltre olives are available from Simon Johnson; if they’re unavailable, substitute black Spanish olives.
This recipe is from the October 2012 issue of