Salad of oranges and black olive

Ingredients

• 4 oranges (I prefer Valencia)
• 10-15 black olive preferably the dry salt cured or kalamata
• 1-2 tablespoons of Harissa
• Juice from half a lemon
• Tablespoon of chopped cilantro leaves
• 2-3 cloves of garlic minced

Instructions

1. Prepare the oranges: Peel the oranges, ensuring to remove the white pith by placing it on a board, cutting off the top and bottom, and then slicing the peel off in strips following the natural curve of the orange. It's recommended to do this over a bowl to catch any drips. Once peeled, hold the orange in your hand, separate segment by segment by sliding your knife between them. Further, cut each segment in half and add to a bowl. Extract juice from the remaining orange parts.
2. If the olives are not pitted, remove the pits and cut them into large pieces (halves or thirds). Combine with the oranges in the bowl.
3. Mix in the remaining ingredients gently.
4. Allow the mixture to sit for 1 to 2 hours, then adjust salt levels and spiciness according to your preference.
5. Tastes even better the following day.