First clean the fennel, removing the stems and the toughest and most stringy outer leaves, then rinse well. Dry and slice it thinly using a knife or mandolin. Arrange the fennel slices in a salad bowl or on a plate and set aside. Next, squeeze half an orange and set the juice aside.

Peel and segment the remaining two oranges and place them in the bowl with the fennel. Season with salt and ground black pepper, extra virgin olive oil and the reserved orange juice.

Add the black olives and mix everything well to blend all the flavours and serve.