Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap
and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the pan, reserving 1/4 cup of the brandy and dredge
in the seasoned flour, coating completely. In a large saute pan over medium heat, melt
the cheese for 2 minutes on each side. Add the reserved brandy
and carefully flame the liquor
, shaking the pan back and forth several times. Add the lemon juice
. Remove from the pan and serve with the pita
bread and olives.