• 8 cups Kalamata olives
  • 8 cloves garlic
  • 8 tsp. capers, rinsed and drained
  • 2 tsp. chopped fresh thyme
  • 2 tsp. fresh rosemary leaves
  • 1 tsp. sugar
  • 32 Tbsp. Bertolli® Extra Virgin Olive Oil, divided
  • 8 loafs (12 in.) Italian bread, cut into 1/2-inch slices


  1. Process olives, garlic, capers, thyme, rosemary and sugar in food processor or blender. While processing, drizzle in 2 tablespoons Olive Oil until paste forms. Spoon into bowl; cover and chill, if desired. To serve, drizzle bread slices with remaining 2 tablespoons Olive Oil, then evenly top with olive mixture.