Oranges, Olives and Onion

• 1 teaspoon olive oil
• 1 teaspoon white wine vinegar
• 2 large navel oranges
• 4 medium or large black Italian, French or Greek olives
• 2 tablespoons finely chopped red onion

1. In a serving bowl mix oil and vinegar.
2. Peel oranges with knife to remove pith along with skin; slice.
3. Add to bowl.
4. Pit olives.
5. Cut up and add to bowl.
6. Stir onion into bowl, mixing all the ingredients well.

olive oil, white wine vinegar, oranges, black italian, red onion

Taken from cooking.nytimes.com/recipes/7898 (may not work)