Preheat oven to 450°F. Add the drained olives to a medium bowl. Add the orange zest, garlic, rosemary, thyme, fennel seeds, red pepper flakes, salt and black pepper. Pour the olive oil over and toss to combine.
Line a baking sheet with parchment paper and evenly spread the olives over. Bake for 15 minutes. Remove and serve warm.
Notes
Use fresh herbs, but if you must, dry herbs work in a pinch. Just reduce the amount to ⅓ of the dried herbs so ⅔ teaspoon each of dried rosemary and dried thyme.
Use quality olive oil as part of the taste comes from it.
Leave out bowl for pits of olives to be placed in.