6 oranges, peeled and sliced

1/4 Spanish onion, sliced into thin rings

1/2 teaspoon (2.5 ml) sugar

Olive oil, to taste

Sherry vinegar, or other to taste

12 whole black olives

Salt

In a large plate, spread the oranges and top with the onions. Sprinkle with the sugar and season with salt. Drizzle with oil and vinegar. Garnish with the olives. Let stand for at least 10 minutes before serving.

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