Orange Fennel Olives

This makes a great warm appetizer.  This recipe came with a can of "Lindsay" green olives.  There are other brands, like "Early California" -- the recipe is best with the fresh-packed kind of olives, packed in water, not in oil or with pimentos or other flavorings.

1 6oz can green ripe olives in water, drained
1-1/2 tablespoons extra virgin olive oil
3 2-inch strips orange peel, removed with a vegetable peeler
1-1/2 teaspoons freshly grated orange zest
1 teaspoon fennel seed, coarsely crushed with a mortar & pestle

Preheat oven to 375°.  Toss ingredients in a small table-ready baking dish (or you can transfer the olives into another dish to serve).  Place on the middle rack of the oven, bake until hot, about 5 minutes.  Serve immediately with toothpicks.