- 2 blood oranges, peeled and sliced
- a handful of oil-cured olives
Time: 30 minutes
Make the Salad
- Peel and slice blood oranges and toss with thinly sliced fennel, a handful of oil-cured olives, and finely sliced red onion. Salt and pepper to taste. Garnish with some chopped dill or mint and drizzle with Galateo & Friends Taggiasca EVOO.