Dry-fry the fennel seeds and cumin seeds in a small, heavy-based frying pan, shaking the pan
frequently, until they begin to pop and give off their aroma. Remove the pan from the heat
and set aside to cool.
Place the olives, orange and lemon rind, spring onions, cinnamon and toasted seeds in a
Whisk the vinegar, olive oil, orange juice, mint and parsley together in a bowl and pour over
the olives. Toss well, then cover and allow to chill for 1-2 days before serving.