Step 1: You will need…
- 150 g pitted black olives
- 4 anchovy fillets, drained
- 1 tbsp capers
- 1 clove of garlic, chopped
- 2 tbsp anchovy oil
- black pepper
- 150 g green olives stuffed with anchovies, or pitted green olives plus 4 anchovy fillets
- 1 tbsp olive oil
- 1 sprig fresh oregano, rinsed, dried and chopped
- for the crostini:
- 8 French baguette or ciabatta, cut in 1.5cm slices
- olive oil
- 1 chopping board
- 2 knives
- Kitchen paper
- 1 electric blender
- 1 spatula
- 1 frying pan
- 1 tongs
- 1 knife for spreading
Step 2: Prepare the ingredients
Get all your ingredients ready to cook.
Step 3: Combine ingredients for black olive paste
Put the following ingredients into the blender: the black olives, anchovy fillets, capers, chopped garlic and anchovy oil.
Blend into a chunky purée and spoon it out into a bowl and put to one side.
Step 4: Combine ingredients for green olive paste
Add to the blender the green olives, chopped oregano, olive oil and season with black pepper. Then, blend into a chunky purée, spoon the paste into a bowl and set aside for later.
Step 5: Heat oil in frying pan
Place the frying pan over a moderate heat and pour in the oil. Leave it to heat for 2 to 3 minutes.
Step 6: Add the bread
Put the slices of bread into the pan and fry for a minute.
Then turn each piece over in the pan, fry for a further minute until golden brown and remove the pan from the stove.
Step 7: Drain the excess oil
Take the slices of bread out of the pan and place them onto kitchen paper.
Then, using a couple more of pieces of paper, pat the top side of the bread dry.
Step 8: Spread on olive pastes and serve
Take some black olive paste and generously spread it over four of the slices of fried bread. Then, repeat the same with the green olive paste.
Serve as a canapé or introduction to any Mediterranean meal.