Roll 1 pastry sheet into a 13- x 11-inch rectangle. Stir together olive oil, garlic, and salt.
Brush half of olive oil mixture over pastry.
Sprinkle with half of ripe olives, dried tomatoes, and minced parsley.
Roll up pastry, jellyroll fashion, starting with each short side and ending at middle of pastry sheet. Repeat procedure with remaining pastry sheet, olive oil mixture, olives, tomatoes and parsley.
Cut rolls croswise into 1/3-inch-thick slices.
Place on lightly greased baking sheets.
Whisk together egg yolk and 1 tablespoon water, and brush evenly over pastries.
Bake at 375 for 10 to 15 minutes or until golden brown.
