Add the olives, capers, and garlic cloves to the bowl of a food processor or blender. Pulse until roughly chopped into a coarse mixture.

Wash and dry the orange. Using a zester or microplane, remove only the outermost orange layer of the peel until you have about 2 teaspoons of zest.

Add the olive oil, orange juice, orange zest, and red chili pepper flakes (if using) to the food processor. Pulse a few more times, just until the mixture is well incorporated but still slightly textured.

Transfer to a serving bowl. Serve at room temperature alongside your favorite crackers, crostini, or fresh vegetables.