At least several hours before planning to serve them, mix the garlic, zest & fennel seeds with the olives. Leave them at room temperature fro several hours, or cover & keep in the refrigerator for up to 2 weeks. Serve at room temperature by themselves or as part of an antipasto. NOTE: Avoid using Kalamata olives coz they are too salty & California Black Olives coz they are too bland.