Cut off both ends with a sharp knife, stand the orange upright, and slice down to remove peel and white pith. Cut between membranes to release segments over a mixing bowl, catching all the juice. Squeeze leftover membranes to extract extra juice.
4 large orange
Slice the red onion paper-thin using a mandoline or sharp knife. Soak the slices in cold water for 5 minutes, then drain. Rinse the pitted green olives under cold water for 30 seconds and halve them lengthwise.
1 cup green olives, 0.5 medium red onion
In the bowl with the orange juice, whisk together olive oil, lemon juice, ground cumin, ground cinnamon, salt, and black pepper until the spices are evenly distributed and the oil emulsifies slightly.
2 tbsp lemon juice, 1 tsp ground cumin, 0.5 tsp ground cinnamon, 0.5 tsp black pepper, 0.5 tsp salt, 3 tbsp extra virgin olive oil
Add orange segments, halved olives, and drained onion slices to the bowl. Toss gently to coat everything in the dressing. Cover and refrigerate for 30 to 60 minutes to allow flavors to meld and onions to soften.
4 large orange, 1 cup green olives, 0.5 medium red onion, 1 tsp ground cumin, 0.5 tsp ground cinnamon, 0.5 tsp black pepper, 0.5 tsp salt, 3 tbsp extra virgin olive oil
Right before serving, chop fresh cilantro and toss it through the salad. Taste and adjust lemon juice or salt if needed. Serve chilled or at cool room temperature on a shallow platter.
0.25 cup fresh cilantro
