Preheat the oven to 450°F. Place an ovenproof baking dish ready for the olives.

In the baking dish, combine 2 cups mixed pitted olives, 1/3 cup extra virgin olive oil, 6 smashed garlic cloves, 1 shallot (quartered), 1 lemon (quartered), 2 sprigs fresh thyme, 2 sprigs fresh oregano, and a big pinch of chili flakes. Stir so the olives and aromatics are evenly coated in oil.

Roast in the preheated oven 20–25 minutes, until the garlic turns golden and the oil is sizzling. Check at 20 minutes to avoid over-browning.

While the olives roast, gently dab 3–4 balls burrata dry with paper towels if there is excess liquid. Keep the burrata at room temperature.

Remove the baking dish from the oven and, using tongs or a spoon, tear each burrata ball into 2–3 large pieces and tuck the pieces into the hot oil and olives so the cheese contacts the oil. (Work carefully—the dish and oil will be very hot.)

Let the dish sit off the heat for 5 minutes to allow the burrata to soften and warm. Drizzle 2–3 tablespoons honey over the burrata and olives, then finish with a generous grind of black pepper and scatter fresh basil and/or dill.

Serve immediately (warm). Toasted bread is recommended for dipping into the oil and melted burrata.