1. Heat the fennel seeds for one minute, dry, in a non-stick pan. Let cool, and crush them lightly with a rolling pin or in a mortar.2. Peel and slice the onions into very thin rings.3. Peel the oranges alive, over a large plate. Cut into thin slices and pit.4. In the plate, distribute the orange slices. Superimpose the onion rings and sprinkle with fennel seeds. Season with salt and pepper.5. Drizzle with olive oil and apple cider vinegar. Distribute the pitted black olives. Cover, and refrigerate for at least one hour before serving. Serve with grilled meats or roasted chicken.