Jarred olives and supermarket olive bars offer flavor, color and texture variety. But put your own stamp on the olives with a marinade.

It is a season of celebrations, from big events to small impromptu gatherings. When calendars are jammed and obligations must be juggled, an impromptu approach feels best. Just have a few party fixings on hand: roasted nuts, cheese, crackers and our favorite, marinated olives.

Jarred olives and supermarket olive bars offer flavor, color and texture variety. But put your own stamp on the olives with a marinade. Best made ahead of time, marinades often team olive oil with an acid (vinegar or citrus juice), herbs (thyme, rosemary) and maybe a fiery kick (red pepper flakes).

Here’s a recipe adapted from “Wine Bar Food: Mediterranean Flavors to Crave With Wines to Match” by Cathy and Tony Mantuano.

• Choose large meaty Cerignola olives, either black or green. (The authors prefer the firmer-textured supercolossal green olives.)

• Toast 1 tablespoon fennel seeds in a skillet over medium heat until fragrant.

• Grind in a spice or coffee grinder, or with a mortar and pestle.

• Remove zest from 1 orange in strips with a vegetable peeler.

• Squeeze orange to make 2/3 cup juice.

• Mix 3 cups Cerignola green or black olives with 2 tablespoons olive oil, 2 finely chopped garlic cloves, zest, juice and fennel in a bowl.

• Cover; marinate in refrigerator overnight or up to five days. Before serving, bring olives to room temperature.

• Stir; transfer olives to a small dish to serve. (Don’t forget a little bowl for the pits.)