Heat a medium sauté pan over medium heat. Add evoo and olives. Sauté, stirring occasionally until olives begin to crisp up on edges, about 3 to 5 minutes.

Add garlic and crushed red chiles, stir and continue to cook for another 2 minutes.

Transfer to a small bowl and stir in orange zest and parsley. 

The fried olive garnish can be stored, covered, in the refrigerator for 3 days before serving.