Prep the fennel: Trim the fennel bulbs top and bottom. If you're working with a larger, older fennel, particularly one that is spottled like this one, remove the outer layer. Now cut the bulb into quarters, then slice each quarter very thinly from top to bottom, making sure that each slice has a bit of the base, which will hold the slice together.

Prep the oranges: Trim them top and bottom, then take a paring knife and cut from top to bottom along the sides, between the pith (the bitter white stuff just under the peel) and the flesh. Once the orange is peeled, trim off as much of any remaining pith as you can, then slice the orange horizontally into thin, rounds.

Compose the salad: Arrange the fennel and orange slices decoratively on a serving plate (or, even better, on individual plates if you have the time). Season with salt and, if you like, freshly ground pepper. Garnish with the black olives if using and drizzle everything very generously with the olive oil. And for an elegant final touch, if you like, top with bits of fennel frond.