Roasted Olives with Orange and Rosemary

I love olives and Tim doesn't but he loved these. I was looking for a little appetizer to have before we went full on with the Lasagna and Sausage and Peppers.  It was an Italian Christmas in memory of my Mom who is no longer with us.  She loved my lasagna and Eggplant - one of the few things she was proud to have taught me.  She didn't like a lot of my cooking . She adored Tim's cooking. He could do no wrong. I had gone by Eataly in the city to pick up a couple things for Christmas meal and lugged them up from the city to have them for our meal.  The olives were delicious.  Definitely have to have to serve them warm.

ROASTED OLIVES WITH ORANGE AND ROSEMARY

INGREDIENTS:
2 Oranges
1 pound large green olives without pits ( Castelvetrano)
3 Tablespoons Extra Virgin Olive Oil
3 Sprigs Fresh Rosemary
2 Sprigs Fresh Thyme
3 Cloves Garlic, thinly sliced
2 Pinches Crushed Red Pepper Flakes
1/4 Teaspoon Fennel Powder

Preheat oven to 400 degrees. 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 x 13 inch glass or ceramic baking dish, toss together the olives, olive oil, 2 sprigs of rosemary, the thyme, the rind removed with the 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 zest, the fennel powder, and one more pinch crushed red pepper. Toss, and serve while still hot.