Courtesy of PureZing

INGREDIENTS:
12-ounces Kalamata olives
½ teaspoon crushed red pepper flakes
Zest of 1 orange and 1 lemon, in fine slivers
3 sprigs of fresh rosemary, release oils by twisting three sprigs together
1 teaspoon fennel seeds
½ cup extra virgin olive oil

DIRECTIONS:

In a medium pan over medium high heat, combine olives, red pepper flakes, zest strips, rosemary and fennel in olive oil.

When rosemary starts to brown and sizzle, remove pan from heat. Put in a bowl, cover and let sit at room temperature for 4-6 hours. Serve at room temperature. Will keep in refrigerator for 2 weeks.