Food & Cooking Recipes Quick & Easy Recipes Oranges with Olives, Parsley, and Paprika 3.3 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print