Stuff each olive with a few of the almond slivers and set on a paper towel to drain. Pierce each with a pick and set aside.
Pulse the remaining almonds a couple times (just enough to coarsely chop) in a food processor and place in a small dish. Set aside.
Add the cream cheese, feta cheese, oregano, parsley, garlic, thyme, basil, black pepper, red pepper flakes and lemon juice to the food processor and whip until smooth. Place in a medium dish and set in the freezer for 10 minutes.
Remove the cheese spread from the freezer. Coat each olive with the cheese spread, one at a time. Coat the cheese covered olives with the chopped almonds. Set on a plate and repeat with the remaining olives.
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