In a mixing bowl, combine Castelvetrano olives, minced garlic, lemon juice, lemon zest, and chili flakes. Drizzle with extra virgin olive oil, and season with salt and pepper to taste. Toss to coat and let marinate for at least 15 minutes.

In a food processor, add feta cheese, Greek yogurt, a splash of olive oil, and honey. Blend until smooth and creamy, adjusting consistency with more olive oil if needed. Taste and add olive brine or lemon juice to enhance flavor.

Spoon the whipped feta into a serving dish, creating a well for the marinated olives. Spoon the olives and marinade over the whipped feta, garnish with fresh herbs, and serve with crackers, bread, or vegetables.