Here is the recipe for this very simple salad with debated origins (we do not know if it came from Sicily or Spain).
Ingredients for 4:
1 large fennel
1 handful of black olives (better if cooked in the oven)
salt, pepper and extra virgin olive oil
Wash and slice the fennel thinly, peel the orange with the help of a knife, so as to remove the white skin around it. Cut half an orange into pieces of about 1 cm and squeeze the other half, filtering the juice with a strainer. In a salad bowl, mix the fennel with the orange pieces, add the juice, extra virgin olive oil, salt, pepper and plenty of fresh oregano. Serve after at least half an hour, so that the fennel is flavored.