Pat the bocconcini dry with paper towels. Drying is essential to prevent splattering while frying.

Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the bocconcini and cook for 2-3 minutes, turning occasionally, until they develop a golden crust and start to soften slightly. Be careful not to overcook, as they can melt too much. Remove the bocconcini from the pan and set aside.

In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic for 30 seconds until fragrant. Add the Kalamata olives and toss for 1-2 minutes until warmed through. Stir in the lemon zest and chili flakes (if using).

Return the pan-fried bocconcini to the skillet and gently toss with the olives and garlic mixture to coat them in the flavors.

Transfer to a serving plate, sprinkle with fresh parsley, and season with a touch of salt and freshly cracked black pepper.

Serve warm with crusty bread or alongside a drizzle of balsamic or olive oil for extra flavor.