Seitan with orange and black olives

For 4 people
400 g of seitan in 8 slices
2 oranges
2 tablespoons rice malt syrup
1/2 teaspoon salt
2 tablespoons of extra virgin olive oil
50 g black olives baked
fresh ginger (optional)

Pit the olives and chop coarsely; squeeze the oranges, juice, malt filtered juice mix and melt in the salt.
Heat the oil in a pan, gently gently for a few minutes then add the olives and slices of seitan, after being dried.
Doratele on both sides for 5 minutes, then pour the orange juice, and possibly a few drops of fresh ginger juice.
Cook for about 10 minutes, stirring occasionally, until the cooking liquid is almost completely evaporated.

Note: this amount should be prepared on time.