Since you're not keen on the beer olives, maybe you'd consider this recipe?
https://www.sbs.com.au/food/recipes/chicken-tagine-preserved-lemon-and-olives
It would use up those olives and the preserved lemons, and IMO this is a great recipe.
If the whole thing is too much hassle; try just the Chermoula marinade (you can use it on just about anything; it's brilliant).
