2 cups imported green olives such as Sicilian, drained, rinsed, and patted dry
1 tablespoon red or white wine vinegar
1/2 cup plain dry bread crumbs
In a medium skillet over medium heat, heat the oil with the parsley, garlic, and red pepper over medium heat until fragrant. Add the olives to the pan, along with the vinegar, and cook, stirring, until the olives are warm and the vinegar has evaporated, about 3 minutes.
With a slotted spoon, transfer the olives to a serving bowl.
Add the bread crumbs to the pan and cook, stirring constantly, until evenly toasted, about 3 minutes more. Toss the olives with the bread crumbs and serve warm.