1. Cut the stalks off the fennel bulbs (set aside the green, dill-like fronds), remove any damaged outer layers and slice the bulbs very thinly; put them in cold water to keep them crisp.
2. Cut the peel and white pith off the oranges with a sharp knife, then slice into 5 mm rounds, catching the juice.
3. Cut the red onion into very thin half-moons.
4. Arrange the drained fennel on a platter and top with the orange slices, the onion and the olives.
5. Whisk the reserved orange juice with the extra virgin olive oil, salt and freshly ground pepper and drizzle over the salad.
6. Scatter with the reserved fennel fronds and serve after resting for 10 minutes.
Tip: It's best in winter, during orange season - blood oranges make it especially striking; it's also great with grilled fish or ham.
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