If olives are not pitted and you prefer them pitted, remove pits. Rinse roasted red peppers briefly if they are very salty from the jar and pat dry. Thinly slice the garlic, zest the lemon, chop the parsley, and finely chop the rosemary (if using fresh).

Combine base ingredients

In a medium bowl or a 1-quart jar, add 3 cups mixed olives and 1 cup sliced roasted red peppers. Pour in 1 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, and 1 tablespoon red wine vinegar.

Add aromatics and seasoning

Stir in 2 thinly sliced garlic cloves, 1 tablespoon fresh thyme leaves, 1 teaspoon chopped fresh rosemary, 1 teaspoon crushed red pepper flakes, 1 teaspoon lemon zest, 1 teaspoon coarse sea salt, and 1 teaspoon freshly ground black pepper. Mix thoroughly so the oil and vinegar coat the olives and peppers evenly.

Infuse and chill

Cover the bowl or seal the jar and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld. If short on time, let sit at room temperature for 30–45 minutes to warm the oil and help flavors marry. Shake or stir once or twice during the first hour to redistribute aromatics.

Finish and adjust seasoning

Before serving, taste and adjust: add a pinch more salt, a squeeze more lemon juice, or a drizzle more olive oil if needed. Fold in 2 tablespoons chopped fresh parsley to brighten the mix.

To Serve (optional)

Bring the marinated olive and pepper mix to room temperature (about 20–30 minutes from the fridge) for best flavor and texture. Transfer to a serving bowl and drizzle any remaining marinade over toasted bread or crostini. Scatter crumbled feta or ricotta salata over the top if using. Serve as an appetizer or as part of a mezze spread.