Directions:
- Pour vegetable oil into a small heavy saucepan to a depth of 1 . Prop deep-fry thermometer in oil so bulb is submerged; heat oil over medium heat to 350°F. Add four 3 rosemary sprigs to oil and fry until crisp and bright green, 10-15 seconds. Transfer to a paper towellined plate; season lightly with kosher salt. Add 10 pitted oil-cured black olives to oil; fry until bubbling stops, about 4 minutes. Place on plate with rosemary. Strip rosemary leaves from sprigs; mince. Chop olives. Using a small, sharp knife, cut peel and white pith from 6 blood oranges and 6 Cara Cara oranges. Cut crosswise into 1/2 rounds; arrange on a platter. DO AHEAD: Oranges, rosemary, and olives can be prepared 6 hours ahead. Cover and chill orange slices. Separately store rosemary and olives airtight at room temperature.
- Season oranges lightly with salt and freshly ground black pepper; drizzle with 2 tablespoons extra-virgin olive oil. Sprinkle chopped rosemary and olives over oranges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.57 Kcal (333 kJ) | ||
| Calories from fat | 33.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.73g | 6% | |
|---|---|---|---|
| Sodium | 0.21mg | 0% | |
| Potassium | 181.38mg | 4% | |
| Total Carbs | 11.9g | 4% | |
| Sugars | 8.84g | 35% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 1g | 2% | |
| Vitamin C | 52.2mg | 87% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 77.65 Kcal (325 kJ) | ||
| Calories from fat | 32.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.64g | 6% | |
|---|---|---|---|
| Sodium | 0.21mg | 0% | |
| Potassium | 177mg | 4% | |
| Total Carbs | 11.61g | 4% | |
| Sugars | 8.63g | 35% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 0.97g | 2% | |
| Vitamin C | 50.9mg | 87% | |
| Calcium | 40mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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