Place the mixed olives in a colander and rinse briefly under cool running water to remove any brine residue. Drain well and pat dry with paper towels.

In a medium mixing bowl, whisk together the extra-virgin olive oil, lemon zest, orange zest, lemon juice, red wine vinegar, honey, kosher salt and freshly ground black pepper until the honey and salt are dissolved and the mixture is emulsified.

Transfer the drained olives to a clean wide-mouth jar or a shallow airtight container that will hold them in a single or shallow layer so they get fully coated by the marinade.

Pour the prepared marinade over the olives making sure most olives are submerged. Use a spoon to stir and coat evenly.

Add Herbs & Aromatics

Tuck the lightly crushed garlic cloves among the olives so some sit near the surface. Add the rosemary and thyme sprigs, parsley, crushed red pepper flakes and whole black peppercorns into the jar.

Gently stir again to disperse herbs and aromatics. Lay the thin lemon and orange slices on top so they infuse citrus oils into the oil and olives.

Seal the jar or cover the container and let the olives marinate at room temperature for at least 2 hours to allow flavors to meld, turning or shaking the jar once about halfway through. For best flavor, refrigerate and marinate for 24 to 48 hours. If refrigerated, bring the olives back to room temperature for 20–30 minutes before serving so the oil is not too stiff.

Finish & Serve

Taste the olives after marinating. Adjust seasoning if needed: add up to 1/2 tsp more salt, or an extra teaspoon of honey if you prefer a slightly sweeter note. Stir to combine any additions.

Transfer olives to a serving bowl, spooning some of the marinade oil and a few sprigs of herbs and citrus slices on top for presentation. Scatter the chopped parsley over the olives.

Serve with toasted bread or crackers. Leftover marinated olives keep refrigerated in their oil for up to 2 weeks; allow to come to room temperature before serving again.