6    Naval oranges
Handful of black olives
Packed in oil
Juice of 1/2 lemon
1/2 ts Salt
1 ts Powdered sugar
2 tb Orange flower water,
Optional

With a sharp knife, remove the peel, including membrane, and slice each
orange into 4-5 slices. Arrange slices overlapping on a platter lined with
lettuce leaves or place slices in a bowl. Add the olives. Sprinkle with
lemon juice, salt, sugar and orange flower water, if using. Set aside for
30 minutes before serving.