In a food processor, add the green olives, crumbled feta cheese, room temperature cream cheese, extra virgin olive oil, minced garlic, lemon zest, and lemon juice. Blend on high speed until the mixture is smooth yet retains a bit of texture, approximately 30 seconds. Scrape down the sides of the bowl as needed.

Next, add the chopped roasted red pepper, dried oregano, chili flakes (if using), and freshly ground black pepper to the blended mixture. Pulse the food processor 2-3 times to mix everything together, ensuring you maintain some chunkiness.

Using a spatula, carefully spoon the dip into a serving dish. Drizzle some extra virgin olive oil on top and garnish with whole green olives.

Cover the dish with plastic wrap or a lid and refrigerate the dip for at least 30 minutes to meld the flavors.

Once chilled, remove the dip from the refrigerator, give it a gentle stir, and serve with pita chips, crostini, or raw vegetables.