• 2 tsp Fennel Seeds
  • 2 tsp Cumin Seeds
  • 500g Mixed Green & Black Olives
  • 2 tsp Orange Zest
  • 2 tsp Lemon Zest
  • 4 Spring Onions Finely Chopped
  • Pinch of Ground Cinammon
  • 4 Tbsp White Wine Vinegar
  • 5 Tbsp Extra-Virgin Olive Oil
  • 2 Tbsp Smooth Orange Juice
  • Handful of Fresh Mint Finely Chopped
  • Handful of Fresh Parsley Finely Chopped


  • STEP 1
    In a frying pan, dry-fry the cumin seeds & fennel seeds over a medium heat until they begin to pop (Around 2-3 mins). Set aside & cool
  • STEP 2
    Wash the olives in cold running water to remove brine. Place olives in a large bowl with the spring onions, lemon & orange zests, cinammon and both seeds. Mix well
  • STEP 3
    In a seperate bowl, whisk together the vinegar, orange juice, olive oil, mint and parsley. Pour over the olives.
  • STEP 4
    Toss well to coat olives in all the juices. Cover and chill in the fridge for upto 2 hours. They will also last in the fridge for up to 3 days.

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