Place the green and black olives in a medium bowl after draining them from the oil or brine they were packaged in. Add the fennel seeds, thyme leaves, red pepper flakes, orange zest, garlic, and 1/2 teaspoon each of salt and black pepper. After adding the thyme sprigs and olive oil, blend the mixture.

Add the mixture to a medium (10-inch) sauté pan along with the olive oil. Heat the oil until it starts to sizzle over medium heat. Once the olives and garlic are heated through and aromatic, reduce the heat to low and continue to sauté for 4 to 5 minutes, stirring regularly. From the pan, serve warm, or place in a serving dish. Give the pits a little dish.