100g/3 oz whole green olives
100g/3 oz whole black olives
1 tsp cumin
½ tsp fennel seeds
A bunch of fresh coriander leaves
A sprig of rue
2 or 3 mint leaves
2 tbsp olive oil
3 tbsp white wine vinegar

Grind the cumin and fennel seeds

Finely chop the coriander, rue and mint.

Stone and then chop the olives.

Mix all ingredients in a bowl

Serve.