We start by preparing the syrup: Put all the ingredients in a pot and simmer for about 6-7 minutes. Remove the pot from the heat and take out the orange peel.
In the meantime heat the olive oil in another pot. When hot, add both the coarsely and finely ground semolina and stir to sauté, with a wooden spoon, until evenly browned.
While stirring consistently, carefully add the syrup with a ladle. Continue stirring until syrup is absorbed and mixture pulls away from the sides of the pot. Add the almonds and pine nuts and stir to combine.
Transfer the mixture into a non stick bunt mold and allow to cool for 5 minutes.
To serve, we cover the mold with a cake platter, turn upside down and remove the mold.
We serve the halva, garnishing with cloves, blanched almonds and pine nuts.