Ingredients

• 1/4 cup pitted and quartered olives
• 1/4 cup olive oil
• 4 tangerines, 2 oranges or 2-3 blood oranges, pealed and sliced into rounds
• Salt, pepper, honey to taste
• 2 Tbsp lime or lemon juice
• 1 fennel bulb, thinly sliced
• 1 watermelon radish or 4 red radishes, thinly sliced

Directions

1. Combine Olives and Olive oil
2. Toss sliced fennel, radish and lemon juice in a medium bowl. Season with salt and pepper and more lemon juice to taste.
3. Plate the citrus then top with fennel-radish mixture and spoon olive mixture on top.