4 lg. naval oranges
1 med. bulb of anise
1 lg. purple onion
12 to 16 oil cured black olives
Olive oil

Peel the oranges and thinly slice into rounds. Thinly slice the bulb of the anise into rounds. Thinly slice the onion into rounds. Alternate the orange rounds with the anise and onion. Separate into 4 salad dishes. Place 3 to 4 olives on each plate. Drizzle with small amount of olive oil. Serve at room temperature. Serves 4.