Step 1) Combine olives, crushed rosemary, thyme, fennel, orange and lemon peel, red pepper, corn oil, salt and pepper in a medium saucepan over low heat. Stir occasionally for 4 to 5 minutes, or until warm.
Step 2) Remove from heat and set aside to cool to room temperature; about 2 hours.
Step 3) Remove herb sprigs and discard. Stir in parsley and fresh rosemary.
Step 4) Cover and refrigerate up to 2 weeks. Rewarm prior to serving.
Serving Suggestion: Serve as an appetizer with warm crusty artisan bread, assorted cheeses and fruits.