First, toast your almond flakes over a low heat in a frying pan. Don't use any oil. Just dry fry them, mixing and shaking often until they turn fragrant and a light brown colour.
Put the almonds in a food processor with the garlic and olives and pulse until its all ground up nicely.
Now add the herbs and pulse a few more times until well distributed.
Pour olive oil in slowly through a spout, pulsing regularly, until you get the thickness you want.