Olives with Orange, Fennel, and Chili

Ingredients

• 1 teaspoon fennel seed
• 1/4 cup olive oil
• 2 tablespoons long, thin shreds of orange peel
• 1 teaspoon hot chili flakes
• 2 cans (each about 7 1/2 oz.; 3 1/4 cups total) ripe green olives, drained

Preparation

1. 1. In a 10- to 12-inch frying pan over medium-high heat, stir fennel until seeds are slightly darker, 1 to 2 minutes. Add oil, peel, chilies, and olives. Stir until olives are hot, about 2 minutes.
2. 2. Serve olives hot, warm, or at room temperature. If making ahead, store airtight up to 2 weeks.