Olive Tapenade

Ingredients

• 1 tablespoon capers, drained
• 2 teaspoons olive oil
• 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
• 1 teaspoon lemon juice
• 1/2 teaspoon anchovy paste
• 1/8 teaspoon pepper
• 20 Greek olives, pitted and finely chopped
• 15 slices French bread baguette (1/4 inch thick), toasted