Nick and Paul specifically really enjoyed this and the onion balsamic crostinis

• ˝ cup Kalamata olives, pitted • ˝ cup Castelvetrano olives, pitted (or all one type) • 1 tbsp capers (or skip this if you don’t have it, it comes out just fine because the olives are already plenty salty) • 1 tbsp lemon juice (for brightness) • 2-3 tbsp olive oil • 1 tsp fresh parsley or thyme, chopped • ˝ tsp black pepper • ˝ tsp Dijon mustard (adds depth without garlic) • sun-dried tomatoes to taste, chopped, adds sweetness to balance out saltiness • (Optional) 1 anchovy fillet or ˝ tsp If making crostinis: •baguette •olive oil •salt and pepper •optional burrata anchovy paste (for umami)

Just mix it all together then place on top of a crostini. If using burrata, put down the burrata first on the bread and layer on top tapenade