Ingredients:
- 1 cup LaMedina Pitted Black Beldi Olives
- 4 Navel oranges
- 1/4 cup Red onion, thinly sliced
- 1 tsp Fennel seeds, crushed
- Sea salt
- Red wine vinegar
- Extra virgin olive oil
- 1/4 cup Mint leaves, torn
Directions:
- Peel the oranges with a paring knife, carefully scrape off as much of the white pith as possible without tearing the fruit
- Slice each orange crosswise into 3/8" thick slices
- Arranges the slices on a platter, slightly overlapping each one
- Scatter the olives and the onions over the oranges
- Season everything with the fennel seeds and salt
- Splash vinegar and drizzle EVOO over the salad
- Garnish with the mint
