Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine all olives into a stainless steel bowl. Set aside.
Heat evoo in a heavy bottom pot over medium heat until it reaches 150°F. Add remaining ingredients, including the residual oil from the calabrian peppers.
Gently stir together to evenly coat the ingredients with the oil. Remove from the heat.
Let steep for 20 minutes.
Carefully pour marinade over the reserved olives, ensuring they are submerged. Gently stir until thoroughly combined. Cool completely.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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