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

• ½ cup Kalamata olives, pitted
• ½ 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
• ½ tsp black pepper
• ½ tsp Dijon mustard (adds depth without garlic)
• sun-dried tomatoes to taste, chopped, adds sweetness to balance out saltiness
• (Optional) 1 anchovy fillet or ½ 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