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Heat olive oil on a skillet and add the olives when hot. Let them sit still for about 8-10 minutes to get blistered and browned.
Turn the heat to low and add the sliced shallot. Sauté until translucent and fragrant.
Add the minced garlic, a pinch of salt, and red pepper flakes. Mix well and remove from heat.
Add the fresh juice of half an orange at the end.
Transfer the olive mixture to a bowl. Add the chopped parsley, oregano, and crushed pistachios.
Add the goat cheese, garlic, salt, and cream to a food processor and mix until smooth.
Pour the cheese into a bowl and top with the olive mixture.
Zest with orange.
Serve with buttery crusty bread.