Slice the skin off each orange, removing both the peel and white skin or pith. Coarsely chop the oranges.
Place the chopped oranges and olives in a salad bowl. Drizzle with extra-virgin olive oil, salt, pepper, and oregano. Toss well and serve.
Gabriele shares his family recipe for a delicious summertime libation.
55 Simple Slow Cooker Recipes