Tasty blood orange salad dressed with rosemary and extra virgin olive oil, perfect both as an appetiser and as a snack.

We have used a Sicilian blood orange variety called ‘Tarocco’. Sicily, specifically the area around the volcano Etna, has the most optimal climate and soil for ripening oranges. This is what makes Sicilian oranges so juicy and delicious.

Serves 2, Preparation time 10 mins + 20 mins resting

  • Blood Orange, 2
  • EVOO – Extra Virgin Olive Oil, 2 tablespoons
  • Rosemary, fresh: a sprig, minced
  • Salt and Ground Black Pepper, to taste


In a bowl place 2 tbsp of EVOO, a pinch of salt and minced rosemary.

Peel the oranges getting rid of the white part, slice them by getting slices half a centimeter.

Place them into a plate, pour onto the seasoning letting orange slices to rest at least 15-20 mins so they will absorb it.

Serve with a sprinkling of black pepper.

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