Drain the olives well before starting. Remove any remaining pits and place the olives in a clean bowl. Pat them gently with paper towels if they contain excess liquid.

Pour olive oil into a small saucepan over low heat. Add sliced garlic, rosemary, thyme and red pepper flakes. Warm everything gently for two minutes without allowing the garlic to brown.

Turn off the heat and add lemon zest, orange zest, lemon juice and black pepper. Stir gently to combine. The warm oil will help release the wonderful flavors from the herbs and citrus.

Pour the warm seasoned oil over the prepared olives. Toss gently until every olive receives some flavorful oil. Let the mixture rest for at least ten minutes before serving.

Cut the fresh Pecorino into small wedges or thick slices. Keep the pieces slightly rustic because they look beautiful beside the olives. Allow the cheese to reach room temperature for better flavor.

Place the marinated olives on a serving plate or shallow bowl. Arrange the Pecorino pieces around them. Spoon some seasoned olive oil over the cheese and finish with fresh parsley.

Serve the appetizer at room temperature with crusty bread nearby. Encourage everyone to combine the salty olives with creamy Pecorino. Each bite offers a lovely mix of rich, bright and savory flavors.