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 tsp), Kosher Salt (as needed) and Freshly Ground Black Pepper (as needed).

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.