In a medium mixing bowl, add the drained Nocellera or Castelvetrano olives, minced garlic, capers, parsley, anchovy fillets, and chilli flakes. Spoon in the sun-dried tomato paste.

Using a sturdy spoon, gently mix the ingredients until the olives are evenly coated in the mixture.

Drizzle the olive oil over the olive mixture, stirring well until all olives are coated and shiny.

Serve immediately with grated Parmigiano Reggiano, or cover and refrigerate for up to two days to enhance flavors.