12 oz. Greek* green olives, rinsed with cold water and drained well
1 tablespoon finely grated orange zest
3 tablespoons extra virgin olive oil
1 teaspoon honey
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/8 teaspoon ground allspice
1/4 teaspoon coarse salt
1/4 teaspoon coarsely ground black pepper (check for infestation)
1 tablespoon chopped flat-leaf parsley (check for infestation)
*make sure they are NOT packed in vinegar
Place the olives, orange zest, oil, honey, and garlic in a bowl and mix well, using a rubber spatula.
Add the thyme, allspice, salt, and pepper; fold to combine.
Fold in the parsley.
Pack the olives into an airtight container and refrigerate, covered, at least 6 hours and up to 3 days for the flavors to meld.