If olives are whole and not pitted, pit them now. Rinse briefly under cold water to remove excess brine if desired, then drain well and pat dry with paper towels. Place olives in a medium mixing bowl.

Make marinade

In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, and fresh lemon juice until combined. Stir in the thinly sliced garlic, chopped rosemary, thyme leaves, crushed red pepper flakes, black pepper, and sea salt.

Combine and rest

Pour the marinade over the olives and toss thoroughly to coat. Taste and adjust seasoning: add a pinch more salt or a splash more vinegar or lemon juice if you want brighter acidity. Cover the bowl with plastic wrap or transfer the olives and marinade to an airtight container.

Marinate time

Refrigerate for at least 2 hours, ideally overnight, to let flavors meld. Remove from refrigerator 20–30 minutes before serving to bring olives closer to room temperature so the oil and aromatics are aromatic.

Finishing & Serve

Shortly before serving, stir in the orange zest (if using) and the toasted sliced almonds to add brightness and crunch. Add chopped parsley and gently toss to combine.

Transfer olives and marinade to a shallow serving bowl. If the oil has solidified or is very thick from refrigeration, allow to sit at room temperature and gently stir to re-emulsify the marinade.

Serve the marinated purple olives with warm crusty bread or crostini for spooning up both olives and the flavorful oil. Leftover olives keep well refrigerated in their marinade for up to 2 weeks; bring to room temperature before serving.