Cut olives into slivers and set aside

Juice one lemon and cut the second lemon into 6 wedges

Using the cheese knife, cut the cheese into 1/2-inch thick slices

Place cheese slices in water

Place flour on a plate and heat olive oil in a large nonstick skillet until hot

Remove cheese from water and dredge in flour

Add to oil and fry in a single layer until golden and crusty, turning with a fork, about 1 to 2 minutes per side

The cheese should be soft but not melting

Transfer cheese to a platter and drizzle with lemon juice

Sprinkle with oregano and pepper and serve with lemon wedges.