oranges and olives

on our run this morning we spotted the first velvety pink flowers of a magnolia about to burst into bloom. it got me thinking that early spring is an odd time for fauna of all kinds, including produce.

we sit on the cusp of the bounty of summer - berries, avocados, artichokes begin to get cheaper and better, whetting our palate for the months ahead. citrus and root vegetables are still around but, admittedly, our interest is beginning to wane.

a perfect moment for this sweet/juicy/tart/bitter recipe to tide us over until the goods arrive!



orange and olive salad
[serves 4]

1 cup high quality, oil-cured black olives (taggiasca, if available); pitted
1 teaspoon fresh thyme leaves (optional)
1/4 cup high quality extra-virgin olive oil + a bit more for drizzling
4 oranges, peeled and sliced into rounds about 1/4 inch thick
fennel seeds

in food processor, combine olives, thyme and 1/3 of the oil.
pulse machine once or twice then turn on and add remaining oil quickly (paste should be rough).
layer several orange slices on a brightly colored plate and drizzle lightly with oil.
top with roughly 1 tablespoon of olive mixture and sprinkle with fennel seeds.

feel free to use navel oranges (cheap!) or any other variety that strikes your fancy.