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 tablespoons 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. Serves 4 to 6.
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