- 1 Tbsp fennel seeds, toasted and coarsely ground
- 1 Tbsp cumin seeds, toasted and coarsely ground
- 200g black olives
- 200g green olives
- Zest & juice of 1 orange
- ¼ tsp smoked paprika
- 3 Tbsp sherry or red wine vinegar
- 4 Tbsp extra virgin olive oil
- 1 Tbsp mint, sliced
- 1 Tbsp parsley, sliced
In a large bowl combine the fennel, cumin, olives, zest, shallots and paprika.
Place the remaining ingredients into a jar with a tight lid and shake well. Pour over the olives, cover and chill for at least 24 hours mixing them occasionally.