Prepare the salsa: pit the olives using an olive pitter, or by gently pressing the olive with the broad, flat side of a knife to release the pit. Discard pits. Chop olives finely and add to a medium bowl.

Add minced rosemary, minced thyme, grated garlic, lemon zest, parsley, and Colavita Extra Virgin Olive Oil to the olives, and stir to combine. Season to taste with salt and pepper, then cover and refrigerate for 1 hour or up to 2 days before you prepare the steak.

Prepare the steak: Pat both sides dry with paper towels, then season generously with salt and pepper.

Heat a large cast iron skillet over medium high heat until gently smoking, then add a small amount of neutral oil. Sear steak for 2 minutes on one side without moving.

After 2 minutes, flip the steak onto the second side, and sear for 2 additional minutes without moving.

Add the whole sprig of rosemary, thyme, and whole garlic clove to the skillet, and continue flipping steak every 2 minutes until a brown crust forms on surface and the steak reaches your desired internal temperature (125°F for rare, 130°F for medium rare, 140°F for medium, 155°F for well).

Remove steak from the pan and place on a cutting board, allowing to rest for at least 15 minutes before slicing.

Generously dress the sliced steak with Green Olive Salsa and serve.