Add the sliced fennel and olives to a salad bowl.
Supreme the orange. Use a sharp knife to slice off the top and bottom of the orange. Using downward strokes, slice the peel away from the flesh and discard. Cut between the membranes, making sure to save the juice, and add the segments and juice to the fennel mixture.
Add the parsley, basil, and fennel fronds to the salad.
Season with salt and pepper, olive oil, and balsamic vinegar. Set aside.