Peel and slice the oranges into round discs, cut off feathery part of fennel, split length-wise in half and then slice thinly. Place some small amount of fennel on plate and then a layer of oranges and then sprinkle about the plate more fennel to create a nice vision of the orange and white. Then place some of the radishes, red onion, and topping with the black olives. Drizzle with the extra-virgin olive oil and blood orange vinegar and add salt and pepper to taste.