Active Time

　　5 minutes

　　Total Time

　　10 minutes

　　A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare. Serve these olives as part of an hors d'oeuvres spread or alongside a cheese plate.

Ingredients

　　1½ teaspoons fennel seeds

　　6 (3- by ½-inch) strips lemon zest (from one lemon)

　　4 dried bay leaves

　　1½ pounds mixed unpitted olives (such as Castelvetrano, Cerignola, and/or Alfonso)

　　1 cup olive oil

　　1 tablespoon Aleppo pepper

　　Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.