Warm Olives with Fennel and Orange

This is a wonderful dish. It's extremely easy and can be served as an appetizer or set aside to rest while you're cooking the remainder of your meal. I put this on our dinner plates along side the wonderful CL mushroom-polenta-tomato-ricotta cheese baked main and some steamed chard. The flavors are fabulous. I used big fat Queen olives and kalamatas. Mine only rested one hour, and that was sufficient; it reheated briefly in the same 350 oven as the baked dish. What a taste treat!