Hot Honey Olives

1. In a small bowl, combine the assorted olives, orange zest, orange juice, BeeMaid Honey, chili flakes and olive oil. Stir until mixture is combined and the olives are fully coated. 

2. Toast the fennel seeds and crushed peppercorns in a nonstick pan over medium heat for approx.  2 minutes.

3. Add in teh olive and hot honey mixture and cook over medium low heat. Let olives simmer and continue to stir until the hot honey mixture has thickened. 

4. Let cool and transfer to a small serving dish. Pour the extra hot honey mixture from the pan on top.