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Start by gathering and preparing all your ingredients as listed to have them organized for use.
Drain the olives from their brine, but do not dry them to retain some of the tangy flavor.
Place the olives in a medium-sized bowl.
In a small saucepan, pour in the olive oil and add the rosemary and thyme sprigs, smashed garlic cloves, lemon peel, red pepper flakes, and sea salt.
Heat the olive oil over low heat until it is warm, about 3 to 5 minutes, then remove it from the heat.
Let the olive oil infuse for 20 minutes to cool slightly.
Pour the infused oil over the olives in the bowl, including all the herbs and spices.
Allow the olives to marinate for at least 4 hours at room temperature if serving the same day, or refrigerate if preparing a day or two in advance.
When ready to serve, spoon the olives along with some of their flavorful oil into a serving dish.
Serve the olives at room temperature with small forks or toothpicks.