Rinse the Castelvetrano olives briefly under cool water to remove any packing brine. Drain well and pat dry with paper towels. Place in a medium mixing bowl.

Prep aromatics

Add the thinly sliced garlic, lightly crushed fennel seed, cracked black pepper, thyme sprigs, orange peel strip, and the measured sea salt to the bowl with the olives.

Dress olives

Pour 2 tablespoons Ruby's chili crunch oil and 1 tablespoon extra-virgin olive oil over the olives. Add the 1 teaspoon finely grated orange zest and toss gently with a spoon or by hand until all olives are evenly coated.

Infuse

Transfer the olives and all aromatics into a clean jar or airtight container if you prefer. Press the thyme and orange peel into the olives so they sit among them. Cover and let sit at room temperature for at least 1 hour to allow flavors to meld; for best flavor, refrigerate and marinate for 6–24 hours, bringing to room temperature before serving.

Finishing & Serving

When ready to serve, remove the thyme sprigs and orange peel strip. Taste and adjust seasoning — add up to 1/4 teaspoon more sea salt if needed.

Place olives in a shallow bowl. Sprinkle the extra 1 teaspoon orange zest over the top, drizzle 1 teaspoon Ruby's chili crunch oil for shine and heat, and scatter the optional finely chopped parsley if using.

Serve at room temperature with crusty bread, grilled flatbread, or as part of a mezze board. Leftover marinated olives will keep refrigerated for up to 2 weeks; bring to room temperature before serving.