Yield: Serves 4
4 Blood Oranges
2-3 Tablespoons Botticelli Extra Virgin Olive Oil
1 Tablespoon Pistachio's, coarsely chopped
Using a sharp knife, peel the oranges removing as much of the bitter white pith as possible. Slice the oranges crosswise into 1/4 inch thick slices and remove any seeds. Arrange on a platter and drizzle with the olive oil. Sprinkle with the chopped pistachios and serve.