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6 Naval oranges 1/2 ts Salt
Handful of black olives 1 ts Powdered sugar
Packed in oil 2 tb Orange flower water,
Juice of 1/2 lemon Optional
With a sharp knife, remove the peel, including membrane, and slice each orange into 4-5 slices. Arrange slices overlapping on a platter lined with lettuce leaves or place slices in a bowl. Add the olives. Sprinkle with lemon juice, salt, sugar and orange flower water, if using. Set aside for 30 minutes before serving.
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