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Israeli Salad of Oranges and Black Olives

olive harissa orange salad

I love this salad because it offers a unique and surprising combination of flavours. The use of Harrisa creates a deep and spicy taste (Harrisa is a paste of dried sweet pepper pods, you can buy in special food stores or make it yourself and enjoy it in sandwiches, sauces etc. recipe below).

Another way to fancy up this salad and turn into a full first course is by adding olive oil seared slices of fresh sea fish of your liking.

  • Duration
  • Prep Time
  • 4 ServingsServings


  • 50g (about 1/3 cup) pitted, salt dried black olive halves
  • 4 oranges, peeled and cut in squares
  • 1 tablespoon harissa
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon coarse ground cumin
  • Juice of one lemon
  • 3 tablespoon olive oil
  • 1 chopped garlic clove


  • 200g (7 oz.) dry sweet pepper pods
  • Garlic cloves from one whole garlic head
  • 1 bunch of coriander leaves
  • 1/2 teaspoon hot pepper powder
  • 1 teaspoon coarse ground cumin
  • 1 tablespoon salt
  • Juice of two lemons
  • 1 cup olive oil


Mix all the ingredients in a bowl and let them marinade for 2 hours before serving, room, temperature.


Soak the dry pepper pods in warm water for about an hour, strain and cut off the ends. Blend the peppers in a food processor along with the garlic cloves and coriander leaves. Add spices, lemon juice and spoon mix until combined. Fill the paste in a glass container and cover it with olive oil. Seal and leave refrigerated. Remember to cover in olive oil after using for preservation reasons.

Photo Credit Dan Perez

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