Begin by draining your good-quality Nocellera or Castelvetrano olives and placing them in a large mixing bowl. Rinse under cool water to remove excess brine.

Add minced garlic, capers, and chopped parsley to the bowl, creating a colorful mixture. Fold these ingredients into the olives gently.

Introduce minced anchovies and sprinkle chili flakes over the mixture, adjusting for spice level. Fold gently to intermingle the ingredients.

Squeeze in sun-dried tomato paste and drizzle with extra virgin olive oil. Toss until well combined and glossy.

Let the olives sit at room temperature for at least 30 minutes for optimal flavor infusion. Refrigerate covered if not serving right away.

Transfer the marinated olives to a serving dish and sprinkle with grated Parmigiano Reggiano before serving.