Ingredients

Servings 4

• 4 oranges
• 5 oz anchovies, in oil
• 3 ½ tablespoons extra virgin olive oil
• 1 pinch salt and pepper

Preparation

10 minutes preparation

Wash and dry the oranges. Then cut them, with the peel, into thin, 1/10 of an inch, slices.

Arrange the orange slices on a serving dish and garnish with anchovy fillets. Drizzle with olive oil and a pinch of salt.

Sprinkle freshly ground black pepper on top.

Food History

Oranges are originally from China where they have grown for over 4,000 years. Thanks to the fact that orange trees are highly adaptable to different growing conditions, oranges can be found throughout most of the world. The modern day varieties of oranges spread throughout Europe in the 16th century, beginning in Sicily. It is also worth mentioning that the Ancient Greeks and Romans knew about and highly valued this citrus centuries before. In Ancient times, however, oranges were used primarily as symbolic decorations and considered an expression of wealth and prestige. According to an ancient legend, the first orange trees were given to Zeus by his wife Hera and were considered to be so precious that Zeus planted them in the divine garden guarded by the Hesperides. Apparently, Hercules was able to steal a couple of oranges, which he gave to humans to plant their seeds in the earth.

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