Heat a small saute pan over medium-high heat. Add the fennel seeds and toss in the hot, dry pan until fragrant and lightly toasted, 1 to 2 minutes.
While the seeds are hot, add them to the olives, and toss. Add the lemon strips and toss again. Drizzle in the vinegar and oil, and toss well. Serve with the prosciutto, salami or mortadella if using.
Recipe courtesy of Laura Vitale, 2014