Ingredients: Serves 4 4 large oranges 1 large fennel blub 1 mild white onion 2 tbsp Spanish extra virgin oil olive 12 black olives 1 fresh red chile finely chopped fresh parsley Bread for serving Directions: Finely grate the rind from the oranges into a bowl and reserve. Using a small, serrated knife, remove all white piths from the orange, working over a bowl to catch the juices. Cut the oranges horizontally into thin slices. Toss the orange slices with the fennel and onion slices. Whisk the olive oil into reserved orange juice, then spoon over the oranges. Sprinkle the olive slices over the top, add the chile, if using, then sprinkle with the orange rind and parsley. Serve the slices with your choice of bread.