Preheat the oven to 400°F/200°C.
Grate the zest of one orange, remove the zest of the second orange with a vegetable peeler, and then juice both oranges.
In a 9-by-13-inch (23cm x 32.5cm) glass or ceramic baking dish, toss together the olives, olive oil, 2 sprigs rosemary, the thyme, the zest removed with a peeler, orange juice, garlic, and 1 pinch crushed red pepper. Bake, tossing every 10 minutes, until olives are slightly shriveled and juices have reduced to a glaze, about 30 minutes.
While the olives are still hot, break the remaining sprig of rosemary over the top. Sprinkle with the finely grated orange zest, the fennel powder, and one more pinch crushed red pepper. Toss, and serve while still hot.
Preheat the oven to 400°F/200°C.
Grate the zest of one orange, remove the zest of the second orange with a vegetable peeler, and then juice both oranges.
In a 9-by-13-inch (23cm x 32.5cm) glass or ceramic baking dish, toss together the olives, olive oil, 2 sprigs rosemary, the thyme, the zest removed with a peeler, orange juice, garlic, and 1 pinch crushed red pepper. Bake, tossing every 10 minutes, until olives are slightly shriveled and juices have reduced to a glaze, about 30 minutes.
While the olives are still hot, break the remaining sprig of rosemary over the top. Sprinkle with the finely grated orange zest, the fennel powder, and one more pinch crushed red pepper. Toss, and serve while still hot.
