If your olives are very briny or bottled in a salty brine you find too strong, briefly rinse them in a colander under cool water and drain well. Pat dry with paper towels. If olives are canned in oil or are already balanced, skip rinsing.

Combine olives and aromatics

In a medium bowl, add 3 cups mixed olives. Add the thinly sliced preserved lemon rind (2 tablespoons), 1 thinly sliced garlic clove, 1 teaspoon red pepper flakes, 0.5 teaspoon lemon zest (optional), and 0.25 teaspoon freshly ground black pepper.

Add oil, herbs and acid

Pour 1 cup extra-virgin olive oil over the olives and aromatics. Add 2 teaspoons fresh oregano leaves (or 1 teaspoon dried) and 1 teaspoon fresh lemon juice. Stir gently to combine so the lemon, garlic and oregano are distributed among the olives.

Rest to marinate

Cover the bowl with plastic wrap or transfer to an airtight container and let marinate at room temperature for at least 1 hour to let flavors meld. For best flavor, refrigerate and marinate for 12–24 hours. If refrigerated, bring to room temperature about 30 minutes before serving so the olive oil isn't too firm.

Finish with feta

Just before serving, fold in 1 tablespoon crumbled feta so it softens into the oil and lightly coats some olives. Taste and adjust: add a pinch more red pepper flakes, oregano, or 1/4 teaspoon salt only if necessary (feta and olives are salty already).

Garnish / Serving

Transfer the marinated olives and all oil to a shallow serving bowl. Garnish with a few fresh oregano sprigs and arrange toasted baguette slices or crackers alongside. Serve at room temperature, allowing guests to spoon olives and oil onto bread. Leftovers keep refrigerated in an airtight container for up to 5 days; bring to room temperature and stir before serving.