Add the olives, capers, lemon zest and juice and garlic to the bowl of a food processor and pulse a few times. Scrape down the bowl and continue to pulse until the desired consistency is reached.
Pour the mixture into a serving bowl, drizzle with the oil, add the chile flakes and mix. Serve with crackers or bread.
Refrigerate in an airtight container for up to 3 weeks.
Recipe courtesy of Haylie Duff