Steps:
- Trim the fennel bulbs. Quarter, core, and thinly slice the bulbs crosswise.
- Using a paring knife, remove the peel and pith from the oranges. Separate the oranges into segments over a large bowl (to catch the juices), then add the segments to the bowl.
- Add the fennel, parsley, olives, and olive oil; season with salt and pepper. Gently toss, and serve.
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