Ina Garten's Warm Marinated Olives

Drain the Green Olives (2 cups) and Black Olives (2 cups) from the brine or oil that they're packed in and place them in a medium bowl.

Add the zest strips from the Orange (1), Garlic (4 cloves), Fennel Seeds (2 tsp), Fresh Thyme Leaves (2 tsp), Crushed Red Pepper Flakes (1/2 tsp), Kosher Salt (1/2 tsp) and Freshly Ground Black Pepper (1/2 tsp).

Pour the Olive Oil (2/3 cup) over the mixture, add the Fresh Thyme (4 sprigs) 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.