Place all olives in a colander and rinse briefly under cool running water to remove any brine residue. Drain well and pat dry with paper towels. If any olives are too large, halve them for easier eating and more marinade penetration.

Check Pits

If any olives are unpitted and you prefer them pitted, remove pits now using an olive pitter or by pressing gently with the flat side of a knife.

Make Marinade

Combine Ingredients

In a medium bowl whisk together the extra-virgin olive oil, lemon zest, lemon juice, sliced garlic, chopped rosemary, thyme leaves, crushed red pepper flakes, whole peppercorns, smoked paprika and kosher salt until evenly combined.

Taste & Adjust

Taste a small bit of the marinade (or an olive) and adjust seasoning: add a pinch more salt for brightness, more lemon juice for acidity, or more red pepper for heat.

Marinate & Finish

Combine Olives & Marinade

Place the drained olives in a wide, shallow jar or bowl. Pour the marinade over the olives, toss gently to coat so the garlic and herbs distribute among the olives.

Add Fresh Herbs & Optional Finishes

Add the chopped parsley and optional orange peel strips and toasted crushed almonds or fennel seeds if using. Stir gently to combine.

Rest

Cover and refrigerate at least 4 hours, preferably overnight, to allow flavors to meld. For best results, bring to room temperature 30 minutes before serving so the olive oil loosens and aromatics become vivid.

Serve

Transfer olives and their marinade to a small serving bowl. Spoon some of the marinade and aromatics over the top and serve with crusty bread, crostini, or as part of an antipasti platter.

Storage

Store leftovers in an airtight container refrigerated for up to 2 weeks. Flavors will continue to develop; bring to room temperature before serving.