Ingredients: Serves 4-6 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 Directions: 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