Ingredients

• 2 cups/350 g black or green olives, pitted
• Zest of 1 lemon
• Olive oil
• Baguette croutes, for serving
• 1/2 cup/70 g chopped pistachios or toasted almonds

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Instructions

1. Chop the olives finely and put in a bowl with the lemon zest. Stir in enough olive oil to bind. Spoon onto the baguette croutes, and top with a generous sprinkling of the chopped green pistachios or toasted almonds.