Warm Olives with Fennel and Orange

2 orangesSalt1 medium fennel bulb, cut in eighths 3/4 cup extra-virgin olive oil plus several tablespoons 1/2 teaspoon fennel seed, coarsely cracked4 garlic cloves, peeled and thinly sliced 1/8 teaspoon crushed red pepper flakes4 ounces nicoise olives4 ounces green picholine olives2 ounces oil-cured olives2 ounces kalamata olivesRemove 8 strips of orange peel, each 2 inches long. Remove any white pith.Drop fennel bulb into large pot of boiling, salted water and cook for 3 minutes. Remove from heat and drain.Warm olive oil in large saucepan. Add orange peel, fennel, fennel seed, garlic and red pepper flakes. Cook until they begin to sizzle, about 1 minute. Add all olives and warm gently for 5 minutes. Remove from heat and let sit 6 hours. Discard orange peel.Ten minutes before serving, warm the olives again. Place mixture on a serving platter. Drizzle with a few tablespoons of oil and serve immediately with chilled champagne or sparkling wine.Serves six.Cook's note: Leftovers can be refrigerated in a tightly closed container for up to a month. Warm gently before serving.Nutrition values per serving: 454 calories, 47 g fat (6 g saturated), 9 g carbohydrates, 2 g fiber, 2 g protein, 0 cholesterol, 945 mg sodium.