Place the mixed olives in a colander and rinse under cool running water for 20–30 seconds to remove brine or packing liquid. Drain well and pat dry with paper towels.

If larger olives are whole, gently prick each once with a fork or make a shallow slit to help the marinade penetrate.

Make Marinade

Combine Ingredients

In a medium bowl or measuring cup, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, lemon zest, and honey (if using) until slightly emulsified.

Add the sliced garlic, bruised rosemary sprig, thyme sprigs, dried oregano, crushed red pepper flakes, whole black peppercorns, bay leaf, and sea salt. Stir to combine.

Marinate

Place the drained olives in a clean jar or airtight container. Pour the marinade over the olives, making sure herbs and aromatics are distributed. If needed, press olives down so oil covers them; add a splash of water (up to 1/4 cup) if there isn’t enough oil to coat but minimize water to preserve flavor.

Seal the jar and refrigerate for at least 8 hours, preferably 24–48 hours, shaking or turning the jar once or twice to redistribute the marinade. Flavors will deepen over time.

Finish and Serve

Remove the rosemary and thyme sprigs and bay leaf before serving if you prefer. Transfer olives to a serving bowl, spoon some of the marinade over them, and sprinkle with chopped fresh parsley.

Garnish with optional citrus slices and serve at room temperature. Store leftover marinated olives refrigerated for up to 2 weeks; bring to room temperature before serving for best flavor.