- 3 Arance di Ribera DOP
- 2 raw fennel
- 10 black olives
- 1 Tropea onion
- Extra-virgin olive oil
- Wine vinegar
- Freshly grounded Black pepper
Peel the onion and slice it. Peel the fennel, cut them in quarters and slice them using a slicer.
Peel the oranges removing also the white part. So make a horizontal cut and then divide each chunk in half.
Put the oranges in a serving bowl, add onion and season with oil, salt, freshly grounded black pepper and some wine vinegar, better if sprayed. Add olives and serve.
Cook fennel for about 1 minute in plenty of salted boiling water. Rinse it well and add to the rest of the ingredients.