You will need olives without pits, either green or black. If you keep tins of these in your cupboard, ecco! you will have a nice appetizer at a moment’s notice.
But if you need to use olives that have pits, this is very easy. Just spread the olives on your wooden chopping block and cover with the flat side of a knife and hit the knife with your fist. They are then easy to peel the flesh from the stone….
Chop a nice amount of either kind of olive, black or green. As they begin to be chopped, pour on very good olive oil and chop some more, along with as many peeled cloves of garlic as you want (more is better).
Chop all this together until it is quite fine, then in a dish stir in more oil until you have a lovely glistening mixture.
Store in your fridge, and when you are ready to serve, apply to the rounds of freshly-grilled oil-brushed bread.
Please do not use store-bought “toasts” that call themselves crostini and please do not grill your toasts in the morning and hope to serve them in the evening. They will be stale and hard and without the right taste.