Fennel, Orange & Olive Salad

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1 fennel bulb, stalks removed if attached

1 large navel orange or blood orange

1/4 red onion, very thinly sliced

10 oil-cured black olives, pitted and halved or quartered

1 tablespoon chopped Italian parsley

2 tablespoons extra virgin olive oil, or more if needed

Sea salt to taste

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