- 1 1/2 teaspoons fennel seeds
- 6 (3- by 1/2-inch) strips lemon zest (from one lemon)
- 4 dried bay leaves
- 1 1/2 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.