There’s a lovely restaurant in Groningen with a Southern Mediterranean kitchen called Moro. We were there recently nibbling on olives served marinated in what appeared to be simply olive oil, orange zest, and fresh garlic. As the flavours circulated my imagination I thought, ooh this might make a really nice salad dressing! The following week I gave it a spin in the Zen River Kitchen and darn, it was rather yummy. It’s a tart dressing with a wonderful citrus aroma and a bright orange colour that would go great alongside couscous and tajine-style dishes.
1 teaspoon orange zest
½ teaspoon pressed garlic, or to taste
8 pitted green olives
4 tablespoons olive oil
4 tablespoons pressed orange juice
Salt to taste
- Grate the zest from the orange, then press the juice. Probably half an orange will be enough.
- Put all the ingredients together in a narrow mixing jug and whizz with an immersion blender. If you don’t have an immersion blender handy, finely mince the olives first, then whisk all the ingredients together until well combined.
- Season to taste.