Warm Castelvetrano Olives with Garlic and Feta

Name: Warm Castelvetrano Olives with Garlic and Feta
Ingredients: 3/4 cup (6 fl. oz./180 ml) good-quality extra-virgin olive oil; 3 long strips orange zest, plus more for garnish; 4 to 6 garlic cloves, roughly chopped; 1 tsp. red pepper flakes, plus more for garnish; 1 1/2 cups (6 oz./185 g) pitted Castelvetrano olives, drained and crushed; 8-oz. (250-g) block feta cheese; Freshly ground black pepper; 1 Tbs. chopped fresh flat-leaf parsley; Crusty bread, such as a baguette, toasted if desired, torn into pieces for serving