Place the olives in a colander and rinse under cool running water to remove any brine residue. Drain thoroughly and pat dry with paper towels. If olives are whole and unpitted and you prefer pitted, halve or pit them now.

Prepare marinade

In a medium bowl combine the extra-virgin olive oil, smoked paprika, crushed red pepper flakes, lemon zest, lemon juice, minced garlic, chopped rosemary, and thyme. Whisk until well combined.

Toss olives

Add the drained olives to the bowl with the marinade. Toss gently with a spoon or rubber spatula until all olives are evenly coated. Season with coarse sea salt and freshly cracked black pepper, tossing again to distribute the seasoning.

Marinate

Transfer the coated olives to a small airtight container or serving bowl. Allow to marinate at room temperature for at least 30 minutes to let flavors infuse (preferred 1–2 hours). For stronger flavor, refrigerate up to 24 hours; bring back to room temperature before serving.

Serve

Serve the olives as a snack or appetizer on the MAHA's Take-Out menu. Drizzle any remaining marinade over the olives when plating. Garnish with an extra sprig of rosemary or a light dusting of smoked paprika if desired.