Spread the ricotta in a large, low bowl and set aside. 

Slice the olives into thirds or roughly chop (if you’d like to save time). 

Heat the olive oil over medium heat in a large skillet or pan. Once hot, add the olives, orange juice, and honey. Stir till the honey has dissolved. Allow the olive mixture to cook for 2 to 3 minutes until the olives are warmed.

Add the orange zest, salt, Italian seasoning, sumac, and black pepper to the skillet and stir to combine. Cook for an additional minute, and then remove the olives from the heat and spoon them on top of the ricotta. 

Drizzle any remaining oil from the pan over the olives. Top with optional fresh parsley and serve immediately with crackers, pita bread, sliced baguette, or chips.