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Oranges with olive oil and garlic

My family does an appetizer of oranges drizzled with olive oil and sprinkled with garlic, salt and pepper. Supposedly this might be something from around Naples. My great-grandmother used garlic powder and not fresh garlic, but in the past few years, we've always done these with the fresh garlic on Christmas. I'm going to make these for an appetizer with Sunday dinner, but when I googled 'oranges with olive oil and garlic' out of curiousity, I was surprised that there were no matches. I've searched around and I can't seem to find a mention of these anywhere. Has anyone ever heard of this? Obviously this doesn't really require a recipe, but I still thought I'd find something about it. Thanks!

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  1. wow... do you have a "recipe"? sounds really tasty.

    1. I too would love to see a recipe or picture. True, it's simple, but the amount of garlic and pepper could really change the result. Sounds really interesting and different.

      1. Did you try searching in Italian? This combination seems to be a Sicilian thing. I found this recipe for an orange salad that also includes peperoncini, red wine, and anchovies! It will also help you lose 30 kilos in 2 months, apparently…
        http://ricette.dialettando.com/ricett...

        I saw some other recipes for orange combined with onion and fennel. It all sounds quite intriguing, and tomorrow is market day…

        1. Definitely a Sicilian specialty given all the great citrus fruits grown there.
          Google "Insalata Di Arance" and you'll get several variations. Enjoy.

          1. It certainly reminded me of several Mario Batali recipes I've tried lately, where cooked oranges, zest and juice is paired with garlic and other herbs.
            How about a little fresh, chopped thyme with your dish?

            1. Andrea
              its just a simple recipe Grandma used, now we use fresh garlic. Mince some garlic, dump it some extra virgin olive oil if you want it to marinate a bit or just sprinke it on the sliced oranges. Drizzle with olive oil, finish with freshly ground black pepper. Grandma never measured so just use your instincts--UncleJ

              1. Yes, uncle jimmy, I KNOW, lol!! But I was curious as to whether anyone else knows anything about this. I will use my instincts, though, and I might even, instead of using minced cloves or garlic powder, just rub a cut clove of garlic on the sliced oranges (bit of salt and lots and lots of pepper). That will be a game-time decision (literally, since the Steelers will be on), but I will definitely try to take a picture and post it. I will slice the oranges thin (but not paper-thin), and drizzle with olive oil. I will read about these other Sicilian recipes, though; can't wait! Thanks everybody!

                2 Replies
                1. re: domes9

                  One of my Spanish cookbooks has a recipe for orange with red onion and cumin, supposedly typical of winter salads in southern Spain.

                  The basic components are orange pieces and thin onion slices.
                  Flavorings include cumin seed, black pepper, mint, olive oil and salt
                  garnish with mint and black olives.

                  Another book says there are variations on this in Greece, Sicily, and North Africa.

                  1. re: paulj

                    My first thought was Spain. Reminds me a bit of pork dishes I've had seasoned with oranges, saffron, garlic and almonds in Spain.

                2. I've had close, but no cigar. Or rather no garlic. It was a salad made of peeled (with a knife removing all outer pith) then sliced Valencia oranges (MUCH sweeter and juicier than navels), then mixed with red onion slices or rings, olive oil and a little chopped parsley over the top. It was served either as a salad composee, with rings of oranges alternating with rings of very thin red onion slices in a "pinwheel" on a leaf of lettuce, or served in a bowl with onion rings and passed. Not being a huge fan of raw onions, I didn't grieve too much when it went out of fashion. It was a looooong time ago. Maybe the fifties? Never had it with garlic though.

                  1 Reply
                  1. re: Caroline1

                    Fennel would be a good substitute for the onions - similar shape and crunch, but without the bite.

                    The onions can be tempered by soaking in water, or even lightly pickled (a popular Latin American garnish).

                  2. Add some fresh ginger and you have a passable shrimp marinade.

                    1. Slightly off-topic - a very similar (and tasty) dish is Asian pomelo salad (there are Thai, Vietnamese, Filipino, etc versions). It's a variation of the same theme - pomelo, fish sauce, lime juice, onions, herbs, etc. )

                      2 Replies
                      1. re: fmed

                        While searching, I also came across a Greek recipe of oranges drizzled with a mixture of olive oil and thyme honey and sometimes topped with fresh thyme. Much more of a dessert than a savory dish, but it sounds pretty good to me.
                        I'll tell you, though. The red onion and cumin and mint also sounds fantastic, and I think it would be good with some lime juice, as well. Looking forward to trying that.

                        1. re: domes9

                          The salad has a few names — insalata agli agrumi, insalata di agrumi…
                          Lots of results if you do an internet search….

                          Here are some recipes, but my favorite version is the simplest version with no recipe:sliced citrus (oranges or combo [agrumi]), olive oil, a small amount of garlic, and salt.

                          In Siciliani dialect:
                          'Nzalata D'Aranci Pattuali
                          http://italianfood.about.com/od/veget...

                          With olives and fennel:
                          http://foodblogga.blogspot.com/2007/0...

                          http://pinchmysalt.com/2007/01/30/car...
                          http://www.vivalapappa.it/index.php?o...

                          In Spain, one of my favorite side dishes is sliced oranges sprinkled with sugar and served with really good olive oil.

                      2. Claudia Roden has a version of this salad in her book Arabesque: http://dailyofferings.blogspot.com/20... Moroccan friends (of both Muslim and Jewish backgrounds) have made it for me; it is a common Maghrebi salad. One of the many Moorish influences in the foods of Sicily and southern Spain.

                        3 Replies
                        1. re: lagatta

                          Indeed.
                          But my money is on this salad NEVER being made with canned California mission olives in any of the countries you mention. I find the photo both attractive and painful. ewwww... '-)

                          1. re: lagatta

                            I agree - one of my favorites fron Arabesque - the first salad I thought of when I read the title of this post.
                            http://www.chow.com/photos/36593

                            It's called "slata bortakal bil zaytoun" in the book. Oranges, black olives (I use Kalamata or oil-cured/dry-cured olives), and chopped red onion are tossed with a dressing of lemon juice, olive oil, salt, cumin, paprika, and chili pepper (I use Aleppo), and garnished with parsley. Delicious combination.

                            1. re: Rubee

                              i first saw this in a paula wolfert book and just love it.

                          2. My Dad used to make this dish of oranges, olive oil, salt and pepper...It's delicious!!

                            1. Our nona used to slice the garlic very thin; she used a razor blade. Something tells me there was some rosemary in the oil.

                              1 Reply
                              1. re: mymymichl

                                my Italian grandfather used to make a similar salad - oranges, walnuts, salt, pepper and olive oil. I've added in parsley and red onions sometimes - always delicious

                              2. We just made this today in the Sur La table knife skills class. The chef gave it a name, but I've gotta go back and ask her what it was again. She said that her family eats it for New Year's day and that it's considered good luck to eat on that day.

                                1. I find this dish to be best with a vinaigrette using crushed garlic that steeps for most of a day but is strained out into the final salad--and I have always included fennel in the dish as well as some well-rinsed red onion.

                                  1. I know a very similar thing that a Roman friend of mine showed me: oranges cut up with olive oil and a bit of salt--eaten on bread as a sandwich. It's a great way to have a light dinner, and use up dry and unappealing oranges since the olive oil sort of rehydrates them. I occasionally add a mild chile pepper. She says it's a traditional Roman dish.

                                    1. My grand mother does something similar, also from Naples, C1900. When times were lean, she would use veg oil, but olive oil is much better. She did not use the garlic. I am the last remaining grand child that does the full Christmas eve dinner: anchovies spaghetti, baked whiting, apple fritters, cauliflower fritters and so much more. We have added a Ciopinno and dropped the sand eels (can't find them)

                                      2 Replies
                                      1. re: boseassoc

                                        Wonderful story and memory, paints a picture. Thanks.

                                        1. re: boseassoc

                                          yikes.. my family too did the eels.. eel soup and fried ells.. it was yucky..but the orange salad made up for it... buon Natale

                                        2. WOW.. I GREW up eating that every Christmas eve.. my grandfather was from the Naples area and my grandma of Italian and Albania descend.. I thought it was more Albanian then Italian.. it is fantastic.. very refreshing but you must use fresh garlic and olive oil.. buon appetite

                                          1. There is a restaurant in Fort Walton Beach called Clemenzia's that serve these. Don't think they used garlic, but did use salt and pepper.

                                            1. Hi I know this is late, but I too was searching for the same exact recipe my mom used to make! She passed away when I was nine, many
                                              Many years ago! That recipe had stuck with me, I too was wondering what feh put in it. She was from Melfi, Italy, she would peel the oranges in one whole peel, slice and dress them, simple and so yummy!