orange oil:

1. Combine olive oil and orange zest in a blender. Blend on medium high speed for about 30 seconds, or until mostly smooth.

2. Strain through a fine mesh sieve; discard solids. Store, refrigerated, for up to 2 weeks.

hamachi crudo:

1. Carefully cut away the peel and pith from the orange. Hold the fruit over a small bowl to catch the juice, then use a paring knife to cut out the orange segments. Finely dice the orange segments and set aside. Squeeze the extra juice out of the membranes and set aside.

2. Slice hamachi against the grain into 1/4-inch thick slices. Arrange on a platter in a decorative fashion.

3. Top with olives, pine nuts and mint. Drizzle with 1 tablespoon of reserved orange juice and orange oil. Sprinkle with flaky salt and serve immediately.