“Having recently discovered the joys of extra virgin olive oil and its good effects on health, I have to share with you this very flavourful sauce I came across in the Weekend magazine dated July 14th'2006. Enjoy this with fennel roasted whole fish. Note: You may use 4 small blood oranges incase you don't have the navel ones.”

Ingredients Nutrition


  1. Using a thin and sharp knife, cut the stem and flower ends crosswise off the oranges and lemons.
  2. Keep an orange with one flat side down on the cutting board.
  3. Work from top to down, cutting the skin and white pith in the strips off the flesh so that the flesh of the orange is intact.
  4. Hold this peeled orange now over a bowl.
  5. Cut along each side of the membrane to remove the sections.
  6. Place these removed sections in a bowl.
  7. Squeeze the membrane to extract any juice and then discard it.
  8. Likewise, repeat this process with the remaining oranges and lemons.
  9. Sprinkle salt lightly over them.
  10. Then, sprinkle some white pepper.
  11. Stir in olive oil and toss lightly.
  12. Keep aside until serving time.
  13. Enjoy!

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