Orange and olive salad

Brothers and sisters, drop what you're doing and make this orange and olive salad, courtesy Mark Bittman.

At its very simplest, you could just chop olives (by hand, or in a food processor, or in a little mini chopper like I did) and strew them over juicy orange slices. Throw a very little amount of thyme into the olives if you have it. And toss some fennel seeds over the olives. The taste of them all together is sensational. By the time we ate this I'd forgotten about the fennel, and its taste was totally unexpected.

1 cup good black olives, preferably oil cured, pitted ( couldn't find oil-cured in Trader Joe's, so I used brine-cured kalamatas, and it was fine)
About 1/4 cup extra virgin olive oil, plus more for dressing
1 teaspoon fresh thyme leaves (optional)
4 navel oranges, peeled, seeded, and sliced into rounds
Fennel seeds

Pulse the olives in a mini chopper or food processor - not too fine (you can refrigerate it for a day or so). Slice the oranges and peel (I got around two slices per orange half, and ate the leftovers at the chopping board). Arrange them on a plate and strew the olives over. Drizzle with oil, and toss about a spoonful of fennel seeds over the olives. I was timid with the fennel seeds and now I regret it. They were delicious. I think they're even better if the salad gets to sit about twenty minutes or so.

You're welcome.