Pre heat your oven to 350 degrees for your bread. While preheating, start your whipped goat cheese by adding cheese, garlic, balsamic vinegar, pinch of salt, and cream to a food processor - process this until really smooth. Place in the fridge until ready to serve.

Tear up your bread into bite sized pieces that are easy for dipping. place onto a baking sheet and drizzle with olive oil and sprinkle with dried oregano. Bake in the oven for about 15 minutes until golden and crispy.

Thinly slice a shallot and set aside. I used a mandolin for this for ease. In a large *hot* skillet, add in your drained Castelvatrano olives (please make sure these are pitted). Let these sit, you want them to blister and brown. Stir after a few minutes.

Add in the sliced shallots and saute for a couple minutes, add in minced garlic and stir again. Add in fresh squeeze orange juice from 1/2 an orange and a tiny pinch of salt. Remove from heat. (CHECK ON YOUR BREAD!)

Give your olive mixture a rough chop to make the olives easier to eat. Place into a large bowl and add in your chopped herbs (dill, parsley, and oregano - you really can use any herbs that you want here), red chili flakes, crushed pistachios, and craisins. Stir well.

Place your goat cheese into a low bowl for easy serving, top with olive mixture, and using the other half of the orange, zest on top!

Serve with crusty bread and enjoy!