In a mason jar or lidded container, combine the garlic, cumin, and paprika. Mix well.

Using a sharp knife, slice off the top and bottom of the orange to reveal the flesh. Stand the orange on one end and cut away the peel and white pith, following the curve of the fruit. Working over a bowl to catch the juice, cut between the membranes to release individual orange segments. Cut each segment into pieces roughly the same size as the olives.

Add the olives, parsley, orange segments, and orange juice. Seal the container and shake several times to combine.

Serve or store in an airtight container in the refrigerator for up to 5 days.