Orange and Olives Espanic Way

A community recipe by Martin The Cook

Not tested or verified by Nigella.com

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Introduction

Different use of a orange:)

Ingredients

Serves: 4

Metric Cups

1½ kilograms oranges
250 grams black olives
2 cloves garlic
1 pinch of salt (one pinch on every serving)
1 pinch of pepper (one pinch on every serving)
1 red sweet paprika pepper (minced)
1 tablespoon cinnamon
1 tablespoon chopped fresh coriander
2 limes
4 tablespoons olive oil

3⅓ pounds oranges
8⅚ ounces black olives
2 cloves garlic
1 pinch of salt (one pinch on every serving)
1 pinch of pepper (one pinch on every serving)
1 red sweet paprika pepper (minced)
1 tablespoon cinnamon
1 tablespoon chopped cilantro
2 limes
4 tablespoons olive oil

Method

Orange and Olives Espanic Way is a community recipe submitted by Martin The Cook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Give the oranges a 3sec bath in a boiling water, wash them after hot bath. Cut off the upper side(the Hat)drill the orange from his juicy meat, take out the seeds,

put it in to the bowl, add chopped garlic, salt, pepper, cinnamon, minced paprika, coriander and olive oil, mix it gently,

sprinkle all with the juice of limes even the empty orange skins, put it in to the empty skins of oranges add black olives at the top and leave it in the fridge for 1h.

Give the oranges a 3sec bath in a boiling water, wash them after hot bath. Cut off the upper side(the Hat)drill the orange from his juicy meat, take out the seeds,

put it in to the bowl, add chopped garlic, salt, pepper, cinnamon, minced paprika, coriander and olive oil, mix it gently,

sprinkle all with the juice of limes even the empty orange skins, put it in to the empty skins of oranges add black olives at the top and leave it in the fridge for 1h.