Food & Cooking Recipes Quick & Easy Recipes Oranges with Olives, Parsley, and Paprika 3.3 (7) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Reed Davis Servings: 4 Nicoise olives add a delicate saltiness that plays well with the natural sweetness of oranges. Ingredients 4 navel oranges ¼ cup Nicoise olives, pitted and halved ½ teaspoon paprika 2 tablespoons freshly squeezed lemon juice 1 tablespoon extra-virgin olive oil 1 ½ tablespoons finely chopped fresh flat-leaf parsley, plus more leaves for garnish Directions Peel oranges: Using a sharp knife, slice off both ends. Carefully slice downward following the curve of the fruit to remove rind and pith. Slice each orange crosswise into about six rounds, arranging them in overlapping rows on a serving plate. Sprinkle with olives. In a small bowl, combine paprika and lemon juice; whisk in oil. Add chopped parsley, and stir to combine. Drizzle dressing over oranges and olives; garnish with parsley leaves, then serve. Print