RECIPE: Blood Orange Salad from Filippo Berio

With temperatures rising, why not whip up a light and delicious salad with a twist.

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by Ellie Hooper |
Published on

Cut both end of each blood orange and cut 1cm thick slices to place in rows in a dish.

Scatter the pitted black olives, sliced fennel and onion evenly across the top of the oranges.

Shred and scatter the fresh basil leaves.

Season with a little sea salt and freshly ground pepper.

Finish with a generous drizzle of Filippo Berio Gran Cru Monti Iblei Extra Virgin Olive Oil.

Shop for Filippo Berio olive oil here.

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