In a medium saucepan, combine the sugar, water, and cinnamon stick. Bring to a boil and simmer for 5 minutes.

In a large pot, add the semolina and olive oil. Toast over medium heat, stirring, until the semolina changes color and becomes golden.

Remove from the heat. Gradually add the syrup to the semolina mixture, one ladle at a time, stirring constantly until all the syrup is absorbed. Return to the heat and cook, stirring, until the mixture thickens into a creamy texture. Stir in the raisins and almonds.

Transfer the halva to a bundt pan or individual bowls. Press down firmly with a spoon. Let it cool completely, then unmold onto a plate.

Enjoy!