1In 8-inch nonstick skillet, heat 2 tablespoons oil 1 minute. Add fennel seed, coriander seed, cumin seed, pepper flakes and garlic; cook and stir over medium heat 1 minute or until fragrant. Remove from heat. Add olives and orange peel; stir until olives are coated.
2Divide mixture between 2 small jars or containers with tightfitting lids. Pour 3/4 cup oil over mixture in jars. Cover; refrigerate at least 4 hours before serving. Serve at room temperature. Store in refrigerator up to 1 week.