To marinate your own olives, once they’ve gone through the pickling process, toss them in Extra Virgin Olive Oil with some rosemary and thyme and, particularly if using kalamatas, some orange rind. I keep an earthenware crock on the kitchen bench filled with olives immersed in brine or a mix of olive oil and wine vinegar. There is no need to refrigerate them unless you’ve added flavourings that may perish. If you do so, bring them to room temperature before use- MB.
