- 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.