Warmed Spiced Olives
['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.
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