Over medium heat, saute the garlic in the oil until it starts to soften. Add
the tomatoes and cook briefly, about 3 minutes. Add the olives, rosemary,
pepper flakes, salt and pepper. Lower the heat and simmer for 15 minutes,
basting the olives with the tomato sauce. Garnish with parsley. Serve
immediately.
Yield: 6 appetizer servings.