Antipasto - Sassani

• 2 navel oranges
• 20 pimento stuffed olives
• 1 (2 ounce) can anchovies
• 4 tablespoons olive oil

1. peal and slice navel oranges (one per person), keeping as much of the juice as possible and arrange on separate plates unless preparing a larger serving, then arrange on a platter
2. Top each slice with one or more anchovies and several olives.
3. Drizzle with olive oil.
4. Serve with warm Italian bread, good for soaking up olive oil and juices.

oranges, olives, anchovies, olive oil

Taken from www.food.com/recipe/antipasto-sassani-349140 (may not work)