First smash and pit the olives, dice the roma and garlic. Put these ingredients in a mixing bowl. Now segment the orange and juice the skeleton. Add the supremes, o.j. and the (italian) parsley chiffanade. Season the mixture and mix with a fork to mash the blood orange just a bit.... done.
This was really damn good too.
I served it with broiled ciabatta, shaved pecorino, citrus salad and fresh grapefruit juice. It was refreshing... nice for a spring afternoon.
