1 cup green olives, pimento removed and sliced
1 cup black olives, sliced
2 cloves garlic, finely minced
2 Tbsp. capers, drained
1/4 cup Oilerie Primaiolo Olive Oil
1/4 cup Italian parsley, finely chopped

4 to 8 oz. log goat cheese
2 loaves baguette
Oilerie Garlic Olive Oil

Process olives, garlic, capers and oil in food processor until finely diced. Do no overprocess into a paste. Mix in parsley. Cover and refrigerate at least 2 hours before serving.

Before serving, allow goat cheese to sit at room temperature to soften. Meanwhile, slice baguette into 1/2 to 3/4 inch slices. Brush each slice with Oilerie Garlic Olive Oil. Broil or toast bread slices until lightly browned. Place goat cheese log on one end of a serving tray with a small bowl of tapenade in the center and bread slices arranged on the other end. Spread goat cheese on a bread slice and top with a spoonful of tapenade.

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