- 8 oranges
- 2–3 T extra virgin olive oil
- 4 cloves garlic, finely chopped (more if you’re feeling adventurous)
- 4 stems fresh oreganum (if you can’t find fresh oreganum, rather leave it out)
- Sea salt and black pepper, to taste
Peel the oranges and remove any pith, then cut into smallish chunks or thin slices. Remove the seeds and preserve as much of the juice as you can.
Place the orange and the juice in a bowl. Pour in a glug of olive oil. Add the chopped garlic and small oreganum leaves. Season to taste.
Cook's note: I know it sounds weird. I was also hesitant at first. But the flavours sort of dance in your mouth. It’s nice. I promise.