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Toan's Moroccan Orange and Olive Salad    (printer friendly)

Toan\'s Moroccan Orange and Olive Salad6 peeled blood or navel oranges, broken into 1/2 segments
1 cup green or black olives, cut in half
2 cloves garlic
1 tablespoons parsley, finely chopped
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
3/4 teaspoons kosher salt
2 tablespoons olive oil

1. Gently mix all ingredients well.
2. Serve room temperature or chilled.