Moroccan Beldi & Orange Salad

  • 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
  1. Peel the oranges with a paring knife, carefully scrape off as much of the white pith as possible without tearing the fruit
  2. Slice each orange crosswise into 3/8" thick slices
  3. Arranges the slices on a platter, slightly overlapping each one
  4. Scatter the olives and the onions over the oranges
  5. Season everything with the fennel seeds and salt
  6. Splash vinegar and drizzle EVOO over the salad
  7. Garnish with the mint