Trim the green stems off the fennel bulbs, leaving just the white/light green base. Cut in half from end to end, and remove the core. Cut the fennel bulbs into quarters and wash thoroughly. Pat dry.

Use a mandolin or sharp knife to thinly shave the fennel, and transfer it to a large bowl. Add the parsley, the fennel fronds, and red onion.

Next, supreme the oranges. Slice the ends off of each orange. Place flat-side-down on a cutting board, and run your knife in a curve around the sides of the orange to cut away the peel, just far enough into the orange to remove the pith Hold the orange in your palm with your fingers out of the way. Cut the slices of orange out between the membranes, letting the orange segments drop into the bowl of fennel. Take the orange “skeleton” and squeeze any remaining juice into the fennel bowl. Repeat with all four oranges.

Add the lemon juice, extra virgin olive oil, olives and olive juice (if using), and salt and pepper to taste.

Stir to combine, cover, and transfer to the fridge to chill for at least 30 minutes before serving (or up to a few hours).