1baguettesliced, brushed with olive oil and toasted
In a food processor, add in olives, capers, garlic, olive oil and pepper.
Pulse until roughly chopped (about 3-4 pulses only to avoid the mixture being too mushy). Taste and adjust as needed depending on your preferences - more garlic, more pepper, more capers. I would not recommend adding salt.
Transfer the mixture to a serving dish. Serve on toasted baguette slices and drizzle olive oil on top, if desired. Enjoy!
*Olive bruschetta can be made 1 day before serving. Serve at room temperature.**Other uses: spread olive bruschetta on sandwiches, pasta, roasted veggies, grilled chicken, and seafood.