Peel the oranges, removing the white membrane, and cut into sections. Wash the radishes and cut into fine slices. Julienne the olives.
On a salad platter, make a mound in the center with the julienned olives, reserving a few. Arrange the orange sections alternately with the radish slices. In a bowl whisk together the oil, lemon juice, cumin and salt. Drizzle dressing over salad, garnish with remaining olives and serve immediately.
Recipe Courtesy of Clara Maria G. De Amezua