1 cup olives with pits (use assorted colors)
1 tablespoon olive oil
1 strip orange peel
1 teaspoon fennel or Herbs de Province
1. Heat a small sauté pan over medium heat for a minute; add olive oil, and then remaining ingredients.
2. Cook over low heat, stirring, for a few minutes until olives are warm. Turn off heat and pour olives in a small bowl.
3. Place a smaller bowl, or cup, near the olive bowl for the pits.