Roasted olives with fennel
1 cup large green Spanish olives
1 tablespoon orange zest
1/4 cup extra-virgin olive oil
2 teaspoons fennel seeds
Rinse and pat olives dry and place in medium bowl. In small saucepan, add olive oil, orange zest and fennel seeds; warm oil over low heat for 5 minutes. Pour over olives and let marinate at room temperature at least 2 hours. Olives can be made up to 1 week in advance and stored in refrigerator. Bring back to room temperature prior to serving.