1/2 cup olive oil
1/2 cup olive oil
1/2 teaspoon salt
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/8 teaspoon dried rosemary
2 tablespoons white sugar
1 cup white sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Heat the olive oil in a large saucepan. Plate the trimmings onto a large serving dish. Saute the parsley and pepper over medium heat, stirring occasionally, until the mixture is almost completely coated.
Remove from heat and stir to coat. Spread the olive oil mixture into the dish and chill in the refrigerator at least 1 hour.
Place the rosemary and sugar over the board of the parsley mixture. Pour the remaining 2 tablespoons olive oil over the rosemary and sugar mixture. Cover and refrigerate overnight.
For the filling: In a small bowl, beat together the white sugar, baking soda, cinnamon, nutmeg and 1/4 cup of the white sugar. Add the rosemary and poppy seeds, mixing to coat. Cover and refrigerate overnight.
For the frosting: Mix the remaining 2 tablespoons olive oil, 2 teaspoons white sugar, 2 teaspoons poppy seeds and 1/4 cup of rosemary and poppy seeds. Fold over the trimmings and garnish with the mint chakas.