BLACK OLIVE, ORANGE AND ONION SALAD (for six)

42 (3-1/2 ounces) black oil-cured olives

1 teaspoon grated orange zest

pinches of crushed red pepper flakes or cayenne to taste

3 tablespoons extra-virgin olive oil

2 to 4 (depending on size) sweet oranges

1 medium to large onion peeled and thinly sliced

1 teaspoon coarse sea salt

1. On a wooden surface lined with a paper towel, tap each olive with a heavy pestle or mallet and slip out the pit, to make about ¾ cup. Toss  the olives with the orange zest, a pinch (or more) of red pepper flakes and the olive oil, cover with plastic wrap and let stand too room temperature for at least a few hours.

2. Peel the oranges and remove all the outside membranes, using a small knife. Thinly slice the oranges.  Arrange the oranges, overlapping, on a flat serving dish.

3. Sprinkle the onion with slat and leave for a few minutes. Rub the salt into the onion; rinse, drain and press out all the water.

4. Spread the onion rings over the oranges then the olives and the marinade; sprinkle with cayenne or crushed red pepper flakes to taste. Serve at once.

from Paula Wolfert, The Cooking of the Eastern Mediterranean