Cut both end of each blood orange and cut 1cm thick slices to place in rows in a dish.
Scatter the pitted black olives, sliced fennel and onion evenly across the top of the oranges.
Shred and scatter the fresh basil leaves. Season with a little sea salt and freshly ground pepper.
Finish with a generous drizzle of Filippo Berio Gran Cru Monti Iblei Extra Virgin Olive Oil.