- 4 blood oranges, peeled and sectioned
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon champagne vinegar
- Salt and pepper
- 1/3 cup Gaeta olives, pitted and roughly chopped
Place the orange sections in a medium-sized, non-reactive bowl. Toss gently with the olive oil, vinegar and salt and pepper to taste. Add the olives, toss gently again to coat and serve immediiately.