How to Make It
In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 2 minutes.
Rinse the olives in a large strainer; drain well. Transfer the olives to a medium bowl. Stir in the toasted fennel seeds, garlic, crushed red pepper and orange zest and add enough olive oil to cover. Let stand at room temperature for at least 4 hours before serving.