Drain the Green Olives (2 cup) and Black Olives (2 cup) from the brine or oil that they're packed in and place them in a medium bowl.
Add the zest strips from the Sunkist Orange (1), Garlic (4 clove), Fennel Seeds (2 teaspoon), Fresh Thyme Leaves (2 teaspoon), Crushed Red Pepper Flakes (3/4 teaspoon), Kosher Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/2 teaspoon).
Pour the Olive Oil (2/3 cup) over the mixture, add the Fresh Thyme (4 sprig) and toss to combine.
Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant.
Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.