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From The Gentle Art of Cookery, C F Leyel & Olga Hartley  1929


Served as a hors d’oeuvre


4 Oranges - peeled and sliced with white pith and seeds removed

1 Onion - finely chopped

1/3 Cup black olives - pitted

1/2 tsp Lemon Juice

1 Pinch of Salt

1 /2 tsp finely chopped mint

Drizzle of olive oil

Pinch of black pepper

1 tsp white sesame seeds


On a round dish, place the orange slices

Cover evenly with the chopped onion

Cover the onion with the sliced olives

Drizzle the olive oil and lemon juice over the oranges, onion and olives

Sprinkle the mint, salt and pepper and the sesame seeds on top.

Refrigerate for 15 minutes

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