Lightly crush or pit the olives and set them in a mixing bowl.
Grill and char two green onions on a pan or over a grill. Set aside to cool, then finely chop and add to the mixing bowl with the crushed olives.
Add olive oil, red wine vinegar, and red pepper flakes to the olives, giving the mixture a good toss.
Add the crumbled feta to the olives and a good drizzle of honey over the feta. Toss to combine and place in a serving dish.
The olives should sit at room temperature for at least an hour, or you can refrigerate them if made in the morning and remove them from the refrigerator at least one hour before serving.
Serve with grilled sourdough bread.