14 tablespoons of our extra virgin olive oil
50 g of pine nuts
300 g of our nocellara green olives
300 g of our leccino black olives
10 anchovies or anchovies
100 g of salted capers
Dip the capers in cold water to remove the excess salt, then put them in the mixer with half of the black olives, half of the anchovies and half the oil. Mince the ingredients in a very coarse way. Follow the same procedure for green olives. Take a baguette, cut it into oblique slices and make it crispy on the grill for a maximum of 5 minutes. Spread half croutons with the tapenade of one type and the other half with the tapenade of another type.