Place the pitted olives on a clean cutting board. Using the flat side of a chef's knife or the bottom of a heavy glass, gently press down on each olive to smash and slightly break them apart into chunky pieces.

In a small skillet, combine the extra virgin olive oil, sliced garlic, chopped rosemary, and red pepper flakes. Place over medium-low heat and cook until the garlic becomes fragrant and just begins to turn golden.

Add the smashed olives and lemon zest to the skillet. Stir well to coat the olives in the warm, herb-infused oil. Cook for another 2 to 3 minutes until the olives are thoroughly warmed through.

Carefully place the room-temperature burrata balls in the center of a shallow serving platter or wide bowl. Gently tear open the tops of the cheese to expose the creamy stracciatella interior.

Spoon the warm smashed olives and all of the fragrant, herb-infused oil directly over and around the burrata. Sprinkle with flaky sea salt and a grind of fresh black pepper.