Heat the oil in heavy large skillet over medium-high heat. Add the zucchini and sauté until beginning to brown, about 6 minutes. Season with salt and pepper. Mix in ½ cup olives and parsley.
Transfer to a shallow serving bowl. Sprinkle with the toasted almonds and the remaining olives. Serve warm or at room temperature.
Notes
If you're not a fan of pimento-stuffed olives, just substitute with your own favorite olives.