Peel the oranges: start by removing the top and bottom of the orange, then place the base on a cutting board and cut the peel with a knife from top to bottom, taking care to also remove the white part that has a bitter taste. Once you have removed all the peel, separate the individual segments by making cuts with the blade of the knife between the pulp and the skin that divides the segments themselves.

Cut the sweet Provolone Valpadana DOP into cubes.

Cut the fennel, keeping the tufts to use for decoration.

Now that all the ingredients are ready, move on to the dressing: pour the extra virgin olive oil into a small bowl, add salt and pepper to taste and emulsify with a flat spring whisk or a fork.

Alternate the presentation with oranges, fennel, black olives and sweet Provolone Valpadana DOP, and season on a serving dish, decorating with fennel tufts.