In a small saucepan, combine Olio Taibi Extra Virgin Olive Oil, vinegar, garlic, and chiles.
Heat over low heat for about 10 minutes, until garlic takes on the slightest golden hue.
Remove from heat and stir in the orange rind, fennel seeds, and oregano.
Place olives in a jar and pour oil mixture over them while it is still warm. Leave at room temperature for a couple hours, shaking every once in a while to distribute.
Serve after marinating for two hours, or keep in the fridge for up to two weeks. Remove from the refrigerator two hours before serving so olive oil returns to a liquid state.
