1 (8 ounce) jar pitted castelvetrano olives, drained
1 tablespoon of capers
5 tablespoons of olive oil
1 garlic clove
2 tablespoons of fresh lemon juice
pinch of pepper
Into the bowl of your food processor that is fitted with the blade attachment, add all of the ingredients. Secure the lid and process until finely diced.
Spread some of the olive tapenade onto the warm crostini and pretend you're on a picnic in France