Orange, Onion and Olive Salad

In Morocco this is usually served as part of an array of fragrant and piquant salads served at the beginning of a meal. Orange flower water is used to flavour many of them, including one of small lettuces, simply quartered, sprinkled with the fragrant water and a little olive oil. Carrot, cucumber and even tomato salads are flavoured with orange flower water. I strongly recommend you try incorporating it into a vinaigrette.