2 tablespoons olive oil
2 tablespoons fresh chopped parsley
1 tablespoon chopped green onion
1 teaspoon crushed red pepper
2 finely chopped cloved garlic
1 cup Kalamata olives, drained and pitted
1 cup Greek green olives, drained and pitted
1 cup Gaeta olives, drained and pitted

In skillet, heat oil over medium heat. Cook parsley, onion, pepper and garlic 4 minutes, stirring frequently, till garlic just begins to turn golden brown. Stir in olives. Cover and cook 5 minutes, stirring occasionally, till olives are tender and skins begin to wrinkle.