Citrus Tapenade

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1 cup black kalamata olives, pitted, mushy olives discarded

1 medium-sized orange, zested

1 lemon, zested

1 clove garlic, minced

1/4 teaspoon red pepper flakes

1/2 teaspoon fennel or anise seeds

1/2 teaspoon freshly ground black pepper

3/4 cup lightly packed fresh Italian parsley leaves, chopped coarsely

1 tablespoon fresh rosemary leaves

1 tablespoon olive oil

Rustic crackers or bagel chips