PORZIA’S CITRUS SALAD

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12 baresane olives

12 cerignola olives

1 tbsp bomba Calabrese*

½ cup olive oil, divided

2 navel oranges

2 blood oranges

4 clementines

1 lemon

2 ruby grapefruits

½ pomegranate Salt (we use Maldon) and freshly ground black pepper

½ cup fresh flat-leaf parsley leaves

½ cup fresh mint leaves

Smash olives with side of knife and remove pits.

In medium bowl, combine olives, bomba and half the olive oil. Stir well and set aside to marinate.

Slice the top and bottom off navel oranges and blood oranges. Remove peel and white pith carefully with knife. Slice across cross-sections and set aside. Peel clementines, individually segment slices and set aside.

Slice the top and bottom off lemon and grapefruit. Remove peel and all white pith carefully. Slice each segment from membrane and set aside.

Slice pomegranate in half. Over a bowl of cold water, hit pomegranate with the back of a spoon so each individual seed falls into the water. Remove any white particles. Strain seeds and set aside.

On large flat serving plate, randomly arrange all citrus fruits and segments, and sprinkle with pomegranate seeds. Spoon olives over fruit and drizzle with remaining olive oil. Season with salt and pepper to taste; top with parsley and mint. Serve immediately. *Bomba Calabrese is a spicy Italian chili condiment available in specialty food markets. Or you can make your own.