Warm Marinated Olives

12 ounces mixed un-marinated olives, with pits
½ teaspoon fennel seeds
1 large garlic clove, peeled and halved lengthwise
1 pinch hot chili flakes
1 strip lemon or orange peel (peeled with a sharp vegetable peeler)
3 sprigs fresh thyme
Olive oil

Preheat oven to 350 degrees. Combine olives, fennel, garlic, chili flakes, peel, and thyme in a small baking dish that is just large enough to hold everything with 1-inch headroom. Add enough olive oil to just top the olives. Cover with tin foil and bake until hot and fragrant, about 45 minutes. Serve warm, with crusty whole grain bread.

Contributed by Ivy Manning, author of The Adaptable Feast (Sasquatch Books, 2009)