2 navel oranges or blood oranges
1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise
1/2 cup very thinly sliced red onion
16 small fresh mint leaves, torn in half
3 tablespoons extra-virgin olive oil
20 oil-cured black olives
Cut peel and pith from oranges. Cut between membranes to release segments.
Toss orange segments, fennel, onion, mint, and oil in large bowl to coat.
Season salad generously to taste with salt and pepper. Transfer salad to platter.
Garnish with olives and serve immediately.