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Citrus with Extra Virgin Olive Oil and Pistachios

This recipe is such an elegant and refreshing way to end a meal or enjoy it as a snack—and it’s super simple to make! It’s important to use good olive oil here; I like Cobram mild extra virgin olive oil for this recipe. You can use Mighty Citrus, which is exclusive to Gelson’s in California; depending on the time of year, you can also use Satsuma or Pixie tangerines to make this dish.

Citrus with Extra Virgin Olive Oil and Pistachios
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Snacks

Citrus with Extra Virgin Olive Oil and Pistachios

Serves: 3

Ingredients

3 heavy Mighty Citrus, elongated is better than squat, carefully peeled so the sections don’t separate
1 generous tablespoon Cobram mild extra virgin olive oil
1 generous tablespoon shelled, coarsely chopped Wonderful dry roasted and salted pistachios

Directions

  1. Trim a little bit off the top and bottom ends of each peeled tangerine. Slice each into ¼-inch thick rounds (about 4 cuts per large tangerine). Arrange in a single layer on a platter.
  2. Drizzle with olive oil. Sprinkle tops with pistachio pieces. Serve at room temperature.