Ingredients
- 3 Tbsp J. Olive Co. Mild or Medium Extra Virgin Olive Oil
- 2 Tbsp J. Olive Co. Traditional Dark Balsamic
- 3 oranges or blood oranges, peeled and sliced into rounds
- ½ cup Castelvetrano or Kalamata olives, pitted and halved
- ¼ cup sliced almonds
- 1 small shallot, very thinly sliced
- ¼ tsp flaky sea salt
- ¼ tsp freshly cracked black pepper
Optional: fresh herbs (thyme, rosemary, or basil), shaved Parmesan, or fresh burrata
Instructions
1. In a small bowl, whisk together Extra Virgin Olive Oil and dark balsamic until lightly emulsified.
2. Arrange citrus slices in a shallow serving dish, slightly overlapping.
3. Spoon half of the balsamic mixture over the citrus and let marinate for 10–15 minutes to allow flavors to deepen.
4. Meanwhile, heat a small skillet over medium heat. Add almonds and toast gently, stirring often, until golden and fragrant, about 3–4 minutes. Remove from heat.
5. Scatter olives and sliced shallot over the marinated citrus.
6. Drizzle remaining balsamic–olive oil mixture over the top.
7. Finish with flaky salt, black pepper, toasted almonds, and any optional garnishes.
8. Serve immediately as a bright appetizer, winter salad, or side for roasted meats or fish.