In a small bowl or measuring cup, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, honey (or maple syrup), kosher salt and freshly ground black pepper until emulsified.

Pour about half of the marinade over the olives and toss to coat; reserve the remainder to pour over later so flavors can be adjusted after resting.

Vegetables & Aromatics

If using jarred roasted peppers, drain and pat dry, then slice into 1/2" strips. If roasting fresh, char over a gas flame or under a broiler until blackened, place in a bowl covered with plastic wrap for 10 minutes, then peel, seed and slice.

Thinly slice garlic cloves and, if using, thinly slice the shallot. Add the roasted pepper strips, garlic and shallot to the bowl with olives. Add the lemon zest and gently toss to combine so the aromatics start to infuse the olives.

Herbs & Spice

Strip the thyme leaves from the stems and roughly chop the rosemary. Add the fresh rosemary, thyme, dried oregano and (if using) crushed red pepper flakes to the olive mixture.

Pour the reserved half of the marinade over the olives and herbs. Toss thoroughly so the herbs and aromatics are evenly distributed and coating is uniform.

Taste and adjust seasoning: add up to an additional 1/4 tsp kosher salt or more lemon juice if brighter acidity is desired.

Transfer the marinated olives and all liquid to a sealable container or jar. Press down so the olives are submerged in oil and marinade.

Refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld. For best flavor, let sit at room temperature for 20–30 minutes before serving to allow the olive oil to soften and aromas to open.

Store in the refrigerator for up to 2 weeks. Bring to room temperature before serving; gently stir or shake before plating.