INSALATA DI ARANCE
Orange Salad

24 black olives (Sicilian or Greek style)
 ½ red onion, finely slivered
 Juice of ½ lemon
6 seedless oranges (preferably blood oranges)
6 tablespoons extra virgin olive oil
½ teaspoon salt, or to taste
A few drops of soy sauce (optional)

Marinate the olives and the onion slivers in the lemon juice for 10 to 15 minutes.
Peel the oranges, removing as much of the white inner pith as possible. With a very sharp knife, slice the peeled oranges into thin rounds and spread out on a serving plate. Sprinkle with the olive oil and the salt. (Add a few drops of soy sauce, if desired.) Press gently on some of the slices to release some juice; tilt the plate, scoop up the juices with a spoon and dress evenly all the slices.  Distribute the olives and onion slivers around the plate and serve.

Serves 6