Place the mixed olives in a colander and rinse under cool running water for 10–20 seconds to remove excess brine from jarred olives. Drain thoroughly and pat dry with paper towels.

Light Roast (house roasted step)

Preheat oven to 375°F (190°C). Spread the drained olives in a single layer on a rimmed baking sheet lined with parchment. Roast for 10–12 minutes, shaking the pan once halfway through, until skins blister slightly and oils begin to perfume the air. Remove from oven and let cool 5 minutes.

Make Marinade

In a medium bowl, whisk together the extra-virgin olive oil, lemon zest, orange zest, white wine vinegar, brown sugar, crushed red pepper, black peppercorns and coarse sea salt until the sugar dissolves. Add the smashed garlic cloves and fresh herbs (rosemary sprigs, thyme, oregano). If the mixture seems too viscous, add up to 2 tablespoons water to loosen slightly so it coats the olives.

Combine Olives and Marinade

Place the roasted olives into a jar or shallow bowl. Pour the warm marinade over the olives, making sure aromatics (garlic and herbs) are evenly distributed. Stir gently to combine and press herbs/garlic into the olives so their flavors infuse.

Rest to Marry Flavors

Cover the container and let the olives sit at room temperature for at least 1 hour. For best flavor, refrigerate for 12–24 hours to allow citrus, garlic and herbs to fully infuse. Bring back to room temperature before serving (about 30 minutes).

Finishing & Serve

Shortly before serving, remove and discard rosemary sprigs if desired (or leave whole for presentation). Stir chopped parsley into the olives to brighten the dish. Transfer to a serving bowl and add lemon slices or wedges on the side for guests to squeeze. Spoon some of the infused oil over the olives when plating.

Storage: Refrigerate leftovers in an airtight container up to 2 weeks. Bring to room temperature before serving; flavors deepen over time.