Zucca’s Orange and Olive Salad
One of my favorite restaurants is Zucca Magica in Nice, and one of my favorite dishes there is this wonderful salad. The contrast of the sweet orange slices with the robust olives, enhanced by the crunch of the fennel seeds, is truly magical.

Zucca’s Orange and Olive Salad

Yield: 4 servings Time: 15 minutes
1 cup good black olives, preferably oil cured, pitted
About 1/4 cup extra virgin olive oil, plus more for dressing
1 teaspoon fresh thyme leaves (optional)
4 naval oranges, peeled, seeded, and sliced into rounds
Fennel seeds
  1. Combine the olives in a food processor, along with a bit of the olive oil. Pulse the machine once or twice, then turn it on and add the remaining olive oil rather quickly; you don’t want this purée too uniform but rather rough.
  2. Stir in the thyme if you’re using it, thin with more olive oil if necessary, and set aside (NOTE: You can refrigerate the tapenade for up to a month).
  3. Layer 3 or 4 slices of orange on each plate, drizzle with olive oil, top with a good tablespoon of the tapenade, and sprinkle with fennel seeds.