Sliced Citrus Salad with Olives and Chili
Ingredients 3 Oranges ( a mix of Navel and Moro blood orange will look beautiful)
Frog Hollow Farm extra virgin olive oil
Flaky sea salt such as Maldon
3 tablespoons Castelvetrano olives (or your favorite variety) thinly sliced
Slice the tops and bottoms off of the oranges so they can stand on the cutting board. Following the curve of the orange, use a very sharp paring knife to remove the peel and the white pith. If you lose a little of the orange in this process, that's ok. You want the flesh of the fruit to be exposed and glossy. Lay the curved side of the orange onto your cutting board. Slice the orange into rounds. The slices should resemble flowers. Slice all of the oranges in this manner.
Arrange the orange slices onto a plate or platter in a circular pattern. Overlap the slices a little. Drizzle the oranges with olive oil and sprinkle with the sea salt. Scatter the thinly sliced olives on top of the oranges. Using the diffuser on your chili powder, lightly dust the oranges and serve immediately.