Orange and Olive Macedoine Recipe
Orange and Olive Macedoine
Flavors of Spain
Total time: 15 to 30 minutes
Preparation time: 15 minutes
Marinade: 2 hours
Difficulty: Easy
Chef's Note
This sunny, colorful dish is a perfect reflection of the Andalusian character, both sober and exuberant. It reveals the concentrated energy of the Picual oil and the exuberance of the Andalusian citrus groves covered in masses of flowers, refined like the skills accumulated over generations in the cool peaceful sherry cellars.
- 6 table Oranges
- 200 g (7 oz.) pitted black Olives, sliced
- 150 g (5 oz.) toasted slivered almonds
- 2 tbsp. sherry vinegar
- 2 tbsp. extra-virgin Picual olive oil
- 4 tbsp. orange flower honey
  1. Peel the oranges and grapefruits meticulously. Cut them into medium slices, which can then be quartered if you prefer. 
  2. Place them in a nice salad bowl, alternating layers of orange and grapefuit, and sprinkle with olive slices. 
  3. In another bowl, combine the sherry vinegar with the honey, then whisk in the extra-virgin Picual olive oil and pour over the dish. Let rest for at least 2 hours in a cool place before serving so that the flavors have time to blend. 
  4. Before serving, sprinkle with almonds to add a crunchy note. 

En collaboration avec Spain Gourmetour et le Bureau Commercial de l'Ambassade d'Espagne

Palo Cortado from Jerez For a daring combination, open a semi-sweet Oloroso, aromatic, full-bodied and slightly sweet, to highlight the almonds and olives and to blend with the flavor of the orange without dominating it.
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