2 teaspoons whole cumin seeds
2 teaspoons whole coriander seeds
1 chile de arbol (with seeds) torn into very small pieces or 1/2 teaspoon chili flakes* see Cook's Note
1/4 cup pine nuts
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
3/4 cup pitted and halved black kalamata olives
3/4 cup pitted and halved green olives
3/4 cup halved assorted colored cherry or grape tomatoes
1/4 cup chopped fresh cilantro leaves
8 ounces Mexican Cotija or feta cheese, cubed
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