1 1/2 cups oil cured black olives or Niçoise olives, pitted
1 tablespoon capers, drained
2 anchovy fillets
1 garlic clove, peeled
1/4 teaspoon dried oregano
1 tablespoon Dijon mustard
2 tablespoons Champagne Wine Vinegar
1/4 cup Herbs de Provence Infused Olive Oil
1/2 loaf large French bread boule or sourdough, sliced
1/4 cup Arbequina Extra Virgin Olive Oil
Fresh parsley for garnish
Place pitted olives, capers, anchovies, garlic, oregano, mustard, vinegar, and infused olive oil in the bowl of a food processor and pulse until semi-smooth and combined. Refrigerate the tapenade until ready to use.
Preheat stove top grill or panini press. Brush bread slices with Arbequina Extra Virgin Olive Oil, and once the grill or press has preheated, add the bread slices, and toast, moderately charring the bread. Serve the tapenade with the grilled bread, all garnished with fresh parsley.