Clementine salad with black olives

Recipe by Damaris Beems
0.0 from 0 votes
Course: Salads, LunchCuisine: Arabic, Mediterranean




Cooking time


Total time



A salad made of fruit and olives. I don’t think you make it often, but it’s a fantastic combination of sweet and salty. Sweet and nutty. In bright orange with inky black. Of a soft taste with a very dark taste. Very tasty and beautiful to look at too.


  • 3 table spoons (walnut)oil or olive oil

  • 4 clementines

  • 2 oranges

  • 20 depitted kalamata olives

  • half bouquet fresh mint

  • salt and pepper


  • Heat the oil in the pan. Cut the clementines in half crosswise and place them open side in the oil. Fry them gently until they caramelize. Peel the oranges and cut them into round slices over a bowl. Cut away as much white flesh as possible. Catch the juice in the bowl, that’s the idea.
  • Place the clementines on a shelf to cool. Pour the orange juice into the oil in the pan and heat it over low heat.
  • Place the orange slices on a platter. Peel and tear the clementines into pieces and divide them over the orange. Cut the olives in half and divide them over the dish. Finely chop the mint leaves and divide them over the dish. Finally, pour the oil with orange juice over the salad and season with salt and pepper.

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