If olives are in a strong brine, put them in a fine colander and rinse briefly under cold running water to remove excess salt. Drain well and pat dry with paper towels.

Bruise herbs and slice garlic

Lightly bruise the rosemary sprigs by crushing them between your fingers or with the back of a knife to release oils. Strip thyme leaves from stems. Thinly slice the garlic cloves.

Combine ingredients

In a medium bowl, combine the drained olives, olive oil, lemon zest, lemon juice, sherry vinegar, sliced garlic, bruised rosemary, thyme leaves, chili flakes, black peppercorns, smoked paprika, orange zest (if using) and coarse sea salt. Toss gently so the oil and seasonings coat the olives evenly.

Jar and rest

Transfer the mixture to a clean jar or airtight container, pressing the olives down so they're mostly submerged in oil. Pour any remaining oil from the bowl into the jar. Seal and refrigerate for at least 12 hours, ideally 24–48 hours, to allow flavors to meld. Bring to room temperature before serving (about 30 minutes out of the fridge).

Optional warm infusion

For a quicker, deeper flavor, gently warm the olive mixture in a small saucepan over low heat for 5 minutes (do not simmer or boil) before cooling and transferring to the jar. This helps bloom the spices but is optional.

To serve (High Wine)

Shortly before serving, arrange the marinated olives in a shallow bowl. Spoon 2 tablespoons of the infused oil from the jar over the olives and sprinkle with chopped parsley.

Toast the bread slices until golden. If desired, brush lightly with a bit of the infused oil or rub with a cut garlic clove.

Serve the bowl of warm or room-temperature olives alongside the toasted bread as a High Wine nibble. Provide small forks or toothpicks for easy picking.