In a large pot, bring water to boil to cook pasta.
Meanwhile, heat 1.5 Tbsp. olive oil in a medium skillet. Once warm, add in Panko and cook - stirring occasionally to prevent burning - until crumbs are brown. Remove from heat and place in a bowl. Add in 1 Tbsp. chopped thyme, dill, pepper and lemon zest.
Once the noodles are done, be sure to reserve 1.5 cups pasta water. Drain and rinse the rest. Toss noodles with 1-2 Tbsp. olive oil so they don't get sticky!
In the same skillet the Panko breadcrumbs were in, add 1 Tbsp. olive oil. Then add in garlic, lemon juice, California Green Ripe Olives, and remaining thyme and dill. Cook for about 5 minutes, or until olives are coated with herbs.
Add the olives into the pot with noodles, stir in fresh basil, remaining olive oil, and breadcrumb mixture. Serve immediately.