Preheat your oven to 325 degrees. Line two baking sheets with parchment paper.

In a stand mixer, combine the olive oil and sugar and orange zest. Beat just under high speed for about five minutes to begin emulsifying. Add the orange juice and continue beating for another two minutes.

Meanwhile, in a large bowl, whisk together to flour, baking powder, salt, cinnamon and cloves.

On low speed, add the flour mixture to the olive oil mixture a half cup at a time, adding as the flour mixes in, but try not to over-mix. I turn the mixer off while adding each half cup and run it just until the flour combines.

When the dough has formed, scoop by slightly heaping tablespoon size and form a ball. Dip the top of the ball into a bowl of sesame seeds, then placing it on a cookie sheet, press down a bit to flatten, this will press the seeds into the cookie as well. Space the cookies about two inches apart, although they really won't spread at all.

Bake for 35 minutes or until the cookies begin to look golden and are crunchy the whole way through. They'll crisp up more as they cool. Cool on a baking rack.