1 cup good oil-cured black olives, pitted
1 teaspoon fresh thyme leaves (optional)
1/4 cup extra virgin olive oil, more as needed
4 navel oranges, peeled and sliced into rounds
In a food processor, combine olives and thyme, if using, with a bit of olive oil. Pulse machine once or twice, then turn it on and add remaining olive oil rather quickly; you want this puree on the rough side. Thin with more olive oil if necessary. (You can refrigerate this for up to a month.) Layer 3 or 4 orange slices on each plate, drizzle with a little more olive oil, top with a tablespoon of olive puree and sprinkle with a few fennel seeds.