2tsp fennel seeds
2tsp cumin seeds
1 1/4 cups green Spanish olives
1 1/4 cups black Spanish olives
2tsp grated orange rind
2tsp grated lemon rind
3 shallots, finely chopped
pinch of ground cinnamon
4tbsp white wine vingar
4tbsp Spanish extra virgin olive oil
2tbsp orange juice
1tbsp chopped fresh mint
1tbsp chopped fresh parsley
Dry-roast the fennel seeds and cumin seeds in a small, heavy-bottom skillet, shaking the skillet frequently, until they begin to pop and give off their aroma. Remove the skillet from the heat and let it cool.
Place the olives, orange and lemon rinds, shallots, cinnamon, and roasted seeds in a bowl.
Whisk the vingar, olive oil, orange juice, mint, and parsley together in a bowl and pour over the olives. Toss well, then cover and let chill for 1-2 days before serving