1. Choose your olives

• Select firm, high-quality olives—green Castelvetrano, Kalamata, or mixed varieties work well.

• Rinse olives under water if they are overly salty or briny.

• Drain thoroughly before smashing.

2. Smash the olives

• Place a handful of olives on a cutting board.

• Using the flat side of a chef’s knife or the bottom of a jar, gently press each olive until it cracks open and flattens slightly.

• Remove pits if needed or leave them in for rustic presentation.

3. Marinate the olives

• Transfer smashed olives to a bowl.

• Add olive oil, lemon juice, lemon zest, garlic, red pepper flakes, parsley, and thyme.

• Toss gently to coat the olives with all seasonings.

• Add freshly ground black pepper to taste.

4. Let flavors meld

• Cover and let the olives sit for at least 20 minutes at room temperature.

• For stronger flavor, refrigerate for 1–2 hours or overnight.

• Bring to room temperature before serving.

5. Serve and garnish

• Transfer to a serving bowl or platter.

• Garnish with extra herbs or citrus zest if desired.

• Serve alongside flatbreads, dips, cheeses, or roasted vegetables.