Mediterranean black olive tapenade on toasted baguette

What goes in

• 1/2 baguette (about 100 g), thinly sliced
• 2 tbsp olive oil
• 3 garlic cloves (1 for toasting, 2 for tapenade)
• 150 g pitted black olives
• 4 anchovy fillets (about 20 g)
• 1 tbsp anchovy oil (from the tin)
• 1 tbsp capers
• 1 small piece of lemon (about 1 tbsp lemon juice)
• 1/4 tsp black pepper

How to do it

1. 01

   Heat a little olive oil in a pan and toast the baguette slices with one crushed garlic clove until golden and crisp. Flip as needed.

2. 02

   In a blender, combine the pitted black olives, two garlic cloves, capers, anchovy fillets, anchovy oil, lemon juice, and black pepper.

3. 03

   Blend until smooth, scraping down the sides as needed.

4. 04

   Spread the tapenade onto the toasted baguette slices and serve.