If a ceremonial serving is supposed, then let’s set aside a couple of olives and about a third of a clove of garlic for it. Chop the olives into rings and finely chop the garlic.
Most of the olives and garlic, which makes sense to cut into quarters, are chopped together with olive oil using a blender, chopper, or any other device you are accustomed to into such a paste with the consistency of a puree. Its consistency can be adjusted with olive oil or olive pickle.
The olive paste is ready, business – for five minutes! Now it remains to put it on crackers or toast.
Well, for beauty, bruschetta with the olive paste can be decorated with a couple of olive rings and chopped garlic.
A note to the hostess: for ceremonial serving, it is more convenient to decorate the bruschetta not by the piece, but to all the camp – to spread it directly on the dish on which the serving will be made, more tightly to each other and sprinkle everything together.
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