Cut the peel and pith from the oranges, making sure to remove all of the outer membrane without losing too much of the flesh and cut into 1/8-inch slices.
Cut the green tops and bottom off the fennel. Standing it upright, slice with a mandolin, or as thinly as possible with a knife.
In a small bowl, combine olive oil, red wine vinegar, salt, and black pepper.
Arrange the fennel on a serving platter and drizzle enough of the vinaigrette to coat the fennel. Add the orange slices and olives on top of the fennel. Drizzle the remaining vinaigrette all over and season with chili flakes and flaky salt. Garnish with fresh mint leaves. Enjoy!
