olive you

I was feeling inspired by food52's call for citrus creations a few weeks ago. The bright bowl of Mandarin oranges made me think about a great "dessert" I had in Italy years ago.  I don't really have a sweet tooth so it was my kind of way to end a meal. Clementines, sugar and black pepper over gelato.  Sounds weird but it was really refreshing. 

So  I supremed a few of my oranges, left out the sugar and added a few drizzles of a extra virgin olive oil.  Plus a little balsamic vinegar- a really good one. All that juicy sweetness needed a salty counterpart, and a few meaty Castelvetrano and oil-cured olives with Parmiggano Reggiano cheese shavings worked nicely as an accompaniment.

With the  leftovers, so I pitted the olives and mixed with baby arugula and toasted walnuts.  Plus a little more oil and vinegar.