If olives are packed in brine, drain them and rinse briefly under cold water to reduce excess salt. Pat dry with paper towels. Place the olives in a medium serving bowl.

Bruise aromatics

Using the flat side of a knife or a mortar and pestle, lightly crush the fennel seeds and the whole black peppercorns to release their oils. Lightly smash the garlic cloves once with the knife to bruise them (do not fully mince).

Combine marinade

In a small mixing bowl whisk together the extra-virgin olive oil, lemon juice (from the whole lemon), white wine or sherry vinegar, red pepper flakes, cracked black pepper, sea salt, and the lightly crushed fennel and peppercorns until combined.

Add aromatics to olives

Add the bruised garlic, rosemary sprigs, thyme sprigs, lemon zest strips, optional orange zest, and the marinade you just made to the bowl with the olives. Toss gently to coat the olives evenly with oil and aromatics.

Infuse

Cover the bowl with plastic wrap or transfer the olives and marinade to an airtight container. Let the olives marinate at room temperature for at least 1 hour to allow flavors to meld; for deeper flavor refrigerate and marinate for 24–48 hours. If refrigerating, bring to room temperature for 20–30 minutes before serving.

Finish and serve

Before serving, remove and discard large woody rosemary stems and thyme stems if desired (you can leave small leaves). Sprinkle finely chopped fresh parsley over the olives and drizzle a touch more extra-virgin olive oil if they look dry. Transfer to a serving dish and provide toothpicks or small forks.

Storage

Store leftover marinated olives in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before serving for best flavor.