Olive sauce

In a pan put the oil and 2 cloves of garlic, one whole, the other crushed (both without the central sprout if any), put the lid on and cook over a very low heat for 2 minutes. Cut the olives in small pieces. Pour the olives in the pan, allow to gain flavor for a few minutes, remove the garlic and add the chopped parsley. Season with salt and pepper. For a different flavor, instead of parsley, marjoram, oregano or a mixture of all these herbs can be added, as well as a little of tomato pulp.