2 large, perfect oranges
1 tropea onion (aka ‘torpedo’)
1 handful taggiasca black olives
2 or 3 sprigs of fresh rosemary
black pepper (optional)
Slice the ends off the oranges, turn onto one of their now ‘flat’ sides and slice off all the rind with a sharp knife, following the curve of the fruit. When you have a completely peeled whole orange, slice into rounds. Proceed with the second orange. Put the slices in a bowl. Peel and finely slice the onion and add to the oranges. Roughly chop one of the rosemary sprigs and sprinkle on the salad. Now add the olives, drizzle with olive oil, dust with freshly ground black pepper and gently toss. Garnish with the remaining rosemary.