Blood Orange Salad

4 blood oranges, peeled and sectioned
1 tablespoon extra-virgin olive oil
1 tablespoon champagne vinegar
Salt and pepper
1/3 cup Gaeta olives, pitted and roughly chopped

Place the orange sections in a medium-sized, non-reactive bowl. Toss gently with the olive oil, vinegar and salt and pepper to taste. Add the olives, toss gently again to coat and serve immediately.