1. Remove lemon peel in strips using a vegetable peeler, reserving lemon for another use.
2. Sauté lemon peel, garlic, fennel seeds, and red pepper in hot oil in a large skillet over medium heat 1 minute. Add olives, and next 3 ingredients, and cook, stirring occasionally, 5 to 7 minutes or until fennel is crisp-tender. Transfer to a shallow serving dish.
Party Tip: If your olives have pits, be sure to set out a small bowl for your guests to dispose of them.