Oranges are filleted, so that they remain in slices with the least possible Webbing. The separated orange juice is maintained. Olives cut into circles with thickness 2-3 mm. Chop into crescents thickness 1-2 mm (optional may be slightly crushed with salt). The products are mixed in a bowl and pour marinade with salt, olive oil and orange juice compartments. Salad before consumption must be kept covered in the refrigerator for an hour - hour and a half (with a lid or transparent foil).