• 2 large shallots or 1/2 small red onion, thinly sliced into rings
• 2 small fennel bulbs, trimmed and thinly sliced into rings
• 0.25 cup pitted olives, Moroccan oil-cured black or Castelvetrano green olives
• 6 tablespoons extra-virgin olive oil, plus more to taste
• 1 handful mint or basil leaves
• Pinch of red-pepper flakes, such as Marash
• Pinch of dried oregano, preferably wild
• Flaky salt, for finishing
Steps
Step 1To peel the citrus fruit, using a small serrated knife, cut off a thin slice of peel from the top and bottom of the orange, so it sits flat and securely on the cutting board. Cut from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should be perfectly spherical and naked.
Step 2Slice navels and blood oranges crosswise into thin slices, picking out seeds if needed. Use a paring knife to section the grapefruit into suprèmes, cutting between the membranes. Reserve any citrus juices obtained in the process.
Step 3To serve, arrange citrus on a serving platter or on individual plates. Scatter the shallot slices over the fruit, then add thinly sliced fennel and olives. Drizzle with olive oil, about 1 tablespoon per serving, and any reserved juices. Garnish with mint or basil leaves. Sprinkle with red pepper, oregano and a prudent amount of flaky salt.
