Cut the fennel into thin slices, then place into ice cold water for around 5/10 minutes.

Cut the orange into segments without the peels as shown above, and squeeze the remaining of the orange to obtain the juice and put everything into a bowl. Season everything with olive oil, salt and pepper.

Drain the fennels and season with olive oil, the orange juice, salt and pepper and let infuse for 5 minutes or so.

Then plate everything my combining all the ingredients, including the black olives as topping. Enjoy!