Heat oil in large skillet over medium heat. Add garlic; cook and stir for 1 minute. Stir in ginger, miso, rice vinegar, honey and red pepper; cook for 5 minutes more.
Stir in olives and cook for a few minutes or until olives are warm and nicely glazed. Transfer to a decorative bowl and garnish with sesame seeds and chives. Serve with toothpicks.
Pair with 2009 Frei Brothers Reserve Russian River Valley Chardonnay.