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Crush olives with a flat-bottomed cup, the side of a chef’s knife, or this ridiculous pounder I seem to use for everything but meat, and remove pit.
Coarsely chop olives so that you get big, chunky pieces and add to a medium bowl.
Coarsely chop fennel fronds until you have about ⅓ cup and add to bowl.
Thinly, but not paper-thin, slice fennel stems crosswise and add them too.
Add oil, vinegar, orange zest, and red pepper to bowl; season with kosher salt and black pepper, then stir to evenly combine.
Taste and adjust seasonings as you wish.
Halve fennel bulbs lengthwise.
Using a mandoline or your exceptional knife skills, very thinly shave fennel crosswise.
Transfer fennel to a second, larger bowl.
Zest one-quarter of lemon over.
Juice the lemon over it — it will seem like too much but it’s just right.
Season with salt and toss to coat; add more salt if needed.
To serve: Spread olive mixture on a big plate.
Top with cheese.
Arrange shaved fennel over, hiding the olives, then season with flaky sea salt.
Or you can just toss all of it in a big bowl, but where is the drama in that.