In a large mixing bowl, combine cream cheese, mascarpone cheese, cheddar cheese, sliced almonds, garlic, and herbs; Use a hand mixer to fully incorporate the ingredients. Season with salt and pepper to taste.
Cover the bowl with a plastic wrap and refrigerate until ready to use. Using a silicone spatula, bring all the cheese mixture together and tightly wrap it into a plastic wrap. Refrigerate for 1 hour.
Meanwhile, place the pitted olives in a food processor and pulse a few times, until olives are small chopped.
Unwrap the cheese ball and roll it through the chopped olives. Pat the sides and top well, to ensure a full coating.
Refrigerate until ready to serve. Place the cheese ball on a serving platter and serve with crackers.
For storage:If you want you can refrigerate the cheese ball, covered in a plastic wrap for up to 3-4 days. Prior to serving just roll in the chopped olives and serve.