- 8 navel oranges, peeled and white pith removed, sliced
- 3/4 cup good quality black olives, cut in half and pitted
- 1 red onion, sliced very thinly
- juice of one medium-sized lemon
- 1/2 - 1 tsp. ground cumin (to taste)
- salt and freshly ground black pepper
- 1 Tb. olive oil
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