In a food processor, add the green olives, feta cheese, cream cheese, extra virgin olive oil, minced garlic, lemon zest, and lemon juice. Blend until smooth with a slight chunky texture (about 30 seconds).

Add the chopped roasted red pepper, dried oregano, chili flakes, and freshly ground black pepper. Pulse 2-3 times to incorporate while keeping some texture.

Scoop the dip into a serving bowl. Drizzle with olive oil and finish with whole green olives.

Let the dip chill in the refrigerator for at least 30 minutes before serving.