Moroccan Blood Orange & Black Olive Salad

HomeAfrican FoodMoroccan Blood Orange & Black Olive Salad
By Published On: March 5th, 2021

This wonderfully vibrant salad is as tasty as it is colourful. An amazing combination of sweet and savoury that pairs perfectly with so many dishes. Learn how to brighten up your dinner table with my stand-out Moroccan salad recipe.

Moroccan Blood Orange & Black Olive Salad

This splendid side dish is a wonderful and vibrant dish to any dinner table. Like many Mediterranean and North African dishes sweet and savoury play a huge part in their offerings. Fruit - fresh and preserved, feature in many Moroccan dishes - like preserved lemons, quince, dates, apricots and of course oranges.

Moroccan Blood Orange & Black Olive Salad

Blood oranges - a cornucopia of colour

I love the use of blood orange in this dish - they're a surprise of colour with every orange - from the deep purple, almost black and vermillion, like the ones shown here, to bright red and orange. What I also love about blood oranges is their flavour, notably sweet and tart and the perfect companion to salty olives.

Blood oranges hail from Sicily, so its no wonder they make their way into North African cuisine. With an abundance of olives there it's also not surprising that the two ingredients became firm friends.

Moroccan Blood Orange & Black Olive Salad

Counterbalance is important with any dish, so the marriage of tart oranges and sharp, salty olives is heightened even further with a little more savoury in the form of red onion. The dish is rounded off with a little cumin, fresh herbs and a healthy glug of olive oil. It's pretty simple, right?

You'll have this amazing little side dish ready in minutes and it's the perfect partner to meats, fish or alongside pretty much any other vegetable salad or side in the Mediterranean vein.

The perfect partners to my Moroccan Blood Orange Salad

If you're looking to serve a large table of likeminded dishes, try one or all of these - they'll all work wonderfully together. Grab a bunch of bread and you're set!

How to make my Moroccan Blood Orange & Black Olive Salad

Moroccan Blood Orange & Black Olive Salad

Moroccan Blood Orange & Black Olive Salad

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5 from 2 votes
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Prep Time10 minutes
Total Time10 minutes
Servings (adjustable) 4
Calories (per serving) | 206


  • 4 blood oranges (or 2-3 regular oranges) (peeled and cut into thin slices or segmented)
  • ½ red onion (finely sliced)
  • ½ cup black olives (pitted)
  • 2 tbsp parsley (chopped)
  • 1 tbsp fresh mint (chopped)
  • 1 lemon (juice of)
  • ½ tsp cumin
  • cup extra virgin olive oil
  • salt & pepper


  • Combine the oranges, onion, olives and fresh herbs in a large bowl.
  • Whisk together the lemon juice, cumin, olive oil, salt & pepper then pour over the salad.
  • Decant to a platter and serve. (I like to leave mine for 30 minutes or so to develop in flavour a little, but this is optional).


You can dress this up further by sprinkling over some sharp feta cheese or maybe some crunchy pine nuts, walnuts or pumpkin seeds.


Nutrition Facts
Moroccan Blood Orange & Black Olive Salad
Amount Per Serving
Calories 206 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Sodium 266mg12%
Potassium 111mg3%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 327IU7%
Vitamin C 25mg30%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course | Side Dish
Cuisine | Moroccan
Keyword | Black Olive salad, Blood Orange
Moroccan Blood Orange & Black Olive Salad

Did you make this?

How did you go? Let me know in the comments below and be sure to tag @cookeatworld at Instagram.

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