You are here: Home » Recipes » Orange and Black Olive Salad Orange and Black Olive Salad Yield 8 servings This simple orange and black salad is as scrumptious as it is striking—a perfect quick-and-easy side for almost any entree. Mark Boughton/styling: Teresa Blackburn PrintEmail Ingredients 1/4 cup extra-virgin olive oil2 garlic cloves, lightly smashed2 (1 x 3-inch) strips orange zest, sliced lengthwise in thin julienne2 sprigs fresh thyme1 cup pitted kalamata or canned black olives6 to 8 large small navel oranges1/4 teaspoon salt Freshly ground black pepper Instructions Combine olive oil, garlic, orange rind and thyme in a small bowl. Add olives, toss gently to combine, and set aside, covered, overnight. Cut the peel and pith from oranges, and slice into 1/4-inch rounds. Arrange slices on a serving platter, and spoon olives and dressing over the top. Sprinkle with salt and pepper. —Recipe by Laraine Perri for Relish, Oct. 2011.