1 pint Greek olives
1/4 cup pine nuts
1 teaspoon fresh chopped garlic (or chopped garlic in oil)
fresh pepper
1 loaf French bread
to taste olive oil

For the spread: pit olives, place in mini food processor with pine nuts,
garlic and fresh pepper to taste, chop until blended relatively smooth.
For  the Crostini: Slice French bread into 1/3 inch pieces, brush with olive oil
and lightly broil on both sides.
Spread olive spread on cooled crostini, place decoratively on a serving dish and garnish with either parsley or
greens from celery.