Sautéed Zucchini with Almonds and Olives

Bahan-bahan (8 porsi)

• 3 tablespoons extra virgin olive oil
• 2½ pounds small zucchini, (trimmed, quartered lengthwise, and cut crosswise into 2-inch long pieces)
• ¾ cup brine-cured, pimento-stuffed olives, ( halved (divided use))
• ⅔ cup chopped fresh Italian parsley
• ½ cup slivered almonds, (toasted and then coarsely chopped)