1bulb fennel, large, halved lengthwise, cored and very thinly sliced crosswise
1/2cupred onion, very thinly sliced
1/3cupmint, packed fresh, leaves, torn
1/8teaspoonblack pepper, cracked
2tablespoonsolive oil, extra virgin
1/2cupblack olives, pitted brine-cured (such as kalamata), quartered
Using a sharp knife, cut the peel and the white pith from oranges. Working over a large bowl, cut between the membranes to release the segments. When you are done cutting the segments, squeeze the membranes to release any remaining juice into the bowl.
To the oranges, add the fennel, red onion, mint, salt, pepper and oil, gently tossing all to combine. Sprinkle with the olives.