Begin by removing the block of cream cheese from the refrigerator and letting it sit at room temperature for about 30 minutes.

While the cream cheese softens, finely chop the red bell pepper and green onions.

In a mixing bowl, combine the softened cream cheese, chopped red bell pepper, green onions, and chopped fresh parsley.

Lay a sheet of cling wrap on your countertop and spoon the cheese mixture onto the center. Shape the mixture into a cone.

Transfer the wrapped cheese cone onto a serving plate and place it in the refrigerator for at least 4 hours.

Once chilled, remove the cheese ball from the refrigerator and carefully unwrap it. Slice the pitted black olives in half and position them on top.

Optionally, lightly brush the olives with olive oil to enhance their shine.