4 blood oranges, peeled and sectioned
1 tablespoon extra-virgin olive oil
1 tablespoon champagne vinegar
Salt and pepper
1/3 cup Gaeta olives, pitted and roughly chopped
Place the orange sections in a medium-sized, nonreactive bowl. Toss gently with the olive oil, vinegar and salt and pepper, to taste. Add the olives, toss gently again to coat and serve immediately.
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