• Place the olives, capers and garlic into a food processor. Cover and process until the mixture is finely chopped. Add 6 tablespoons oil and the lemon juice and process just until combined. Do not overprocess to purée the mixture.
• Spoon the tapenade into a small bowl. Stir in the oregano and black pepper.
• Brush the bread slices with the remaining oil. Lightly oil the grill rack and heat the grill to medium-high. Grill the bread slices for 4 minutes or until lightly browned on both sides, turning the bread slices over once halfway through grilling. Serve with the tapenade for dipping.
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