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Prepare a bowl with ice and water in it.
Start by shaving the fennel - cut the top off as well as the bottom of the fennel bulb. Then cut the fennel bulb in half lengthwise.
Using a mandolin on the thinnest setting, shave the fennel.
Place the shaved fennel in the bowl with the water/ice. This will keep it crunchy and fresh for the salad.
Peel a large orange, and cut 6 round slices. Set aside.
With the rest of the orange, squeeze out 1.5 tbsp juice into a small bowl.
To the bowl with the orange juice, add 2 tbsp olive oil. Add salt and pepper. Whisk with a fork. Set aside.
Transfer the shaved fennel from a bowl to a tea towel. Use the tea towel to dry the fennel off.
Place the fennel in a plate - this is the base.
Arrange the orange slices on top of the fennel. Add the olives.
Sprinkle orange slices with a bit of coarse salt.
Drizzle the dressing on top of the salad.
Serve and enjoy!