Rinse the olives briefly under cold water to remove packing brine. Drain well. If desired, halve large olives or gently press small olives with the flat side of a knife to slightly crack them so they absorb the marinade more quickly.

Lightly crush the garlic cloves with the flat of a knife—leave them whole but split so they release flavor. Strip some leaves from rosemary and thyme and leave a few small sprigs whole for visual appeal.

Make marinade

In a small bowl combine the olive oil, white wine vinegar, dried oregano, crushed red pepper flakes, whole black peppercorns, lemon zest (1 tbsp), and sea salt if using. Whisk or stir until blended. The vinegar is small to keep the flavor balanced; adjust to taste.

Marinate and store

Place the drained olives into the sterilized jar. Add the crushed garlic, rosemary sprigs, thyme sprigs, and any lemon peel strips, tucking them between olives so aromatics are evenly distributed.

Pour the marinade over the olives, making sure the oil mostly covers them. Press down gently to remove air pockets. Seal the jar and shake gently to combine.

Let the olives sit at room temperature for at least 4 hours, preferably overnight, to allow flavors to infuse. For best flavor, refrigerate and marinate for 48 hours before serving. Bring to room temperature before serving so the oil solidifies less and flavors are pronounced.

Store marinated olives in the refrigerator for up to 2 weeks. Always keep olives submerged in oil; add more oil if necessary. Before serving, optionally sprinkle with the extra 1/2 tsp grated citrus zest for brightness.

Serve

Serve the olives at room temperature in a small bowl with some of the marinade spooned over. Provide toothpicks or small forks for guests. Discard large rosemary stems before serving if desired.