2 large tomatoes, peeled, seeded and roughly chopped
½ teaspoon salt
1/8 teaspoon pepper
Cut the stems off the broccoli. Heat the oil with the red pepper and garlic in a medium skillet. Add the pine nuts and raisins and sauté over moderate heat until the nuts just begin to color, about two minutes. Remove the garlic slices, then add the broccoli and sauté until tender, about 3 minutes. Add the tomatoes and cook just until they are heated through, about one minute. Season with salt and pepper.
Pre-heat oven to 350 degrees. Combine the olives with the other ingredients and mix well. Spread them out on a baking tray and bake for 20 minutes, stirring a couple of times during the cooking process. Transfer to a serving dish and serve warm or at room temperature.
*Note: These olives will keep well, refrigerated for up to one week.