This recipe marries two of the Holy Land’s flagship fruits:, olives and oranges, and it is a perfect all-fruit appetizer. I borrowed the idea to garnish with whole spice seeds from Mark Bittman.
1 teaspoon whole anise/fennel or cumin seed
1 cup oil-cured black olives tossed with 2 teaspoons extra virgin olive oil
4 navel oranges, peeled, white pith removed, and sliced into rounds
A pinch of good sweet paprika