Claudia Roden writes in The Book of Jewish Food (Knopf) that orange and olive salads are a Moroccan specialty. If you can find them, blood oranges make an especially striking presentation.
4 oranges (Valencia or blood oranges)
1/4 cup oil-cured black olives, pitted and halved
2 tablespoons red wine vinegar
2 tablespoons honey
1 clove garlic, minced
1/4 cup chopped flat-leaf parsley
1 teaspoon paprika
1/2 teaspoon cumin (optional)
3 tablespoons olive oil
Sea salt and freshly ground black pepper to taste
1. Peel oranges, removing as much of the pith as possible, then slice horizontally into 1/4-inch rounds. Arrange orange slices on a serving platter and scatter with olives.
2. In a medium bowl, whisk together vinegar, honey, garlic, parsley, paprika, cumin (if using) and oil; drizzle over oranges and olives, then sprinkle with sea salt and pepper to taste.