Serves: 4 to 6
Ingredients:
- 3 oranges, peeled and cut into sections, or sliced crosswise into rounds
- 1 small red onion, sliced into thin rings
- 12 to 24 black oil cured or brine cured olives (not canned black olives)
- 3 Tbs extra virgin olive oil
- Fresh ground black pepper
Arrange the orange sections or slices on a chilled salad plate. Scatter the
onion slices over the orange, then the black olives. Add a grinding of
fresh black pepper, and drizzle with olive oil.
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