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Delicious prepared as written and using Cara Cara oranges for that option and a Spanish black olive - new to us from local Basque market - for the black olive choice. The recipe doesn't specify the kind of black olive but we'd avoid the "ripe black olives" from a can. This will go on our repeat list of recipes and we'll continue to rotate in other black olive varieties like oil cured or kalamata. Dried oregano in lesser amount would work here too I think and we'll try that next time. Also the recipe says it serves 4 but unless you're serving this as main those would be uber-generous servings. We scaled this down by roughly 1/3 and it served four nicely as side.