Preheat the oven to 200°C (400°F). Using a serrated knife, slice the loaf into 1–1.5 cm (1/2 inch) thick slices. Arrange slices in a single layer on a baking sheet.

Brush and toast

Mix 3 tbs extra-virgin olive oil with softened butter if using. Lightly brush one side of each slice with the oil (or oil-butter mix). Toast in the preheated oven for 6–8 minutes, flipping halfway, until edges are golden and crisp but still tender inside.

Optional garlic rub

If using garlic, remove the toasts from the oven and while still warm, rub the cut side of the garlic half over each slice to impart a gentle garlic aroma. Keep warm and set aside on a serving platter.

Olive Mix

Prepare olives

If olives are not pitted, pit them. Halve or leave whole depending on size and preference (smaller olives left whole; larger ones halved). Place olives in a medium mixing bowl.

Build marinade

Add 2 tbs extra-virgin olive oil, minced garlic, lemon zest and lemon juice to the olives. Sprinkle in chopped rosemary, thyme leaves, parsley, red pepper flakes, fennel seeds and lightly crushed black peppercorns. Add 1/2 tsp sea salt. Toss thoroughly to coat all olives in the marinade.

Macerate

Cover and let the olives sit at room temperature for at least 30 minutes (ideal 1–2 hours) to allow flavors to meld. For make-ahead, refrigerate up to 48 hours; bring back to room temperature before serving and stir again. If marinade has pooled excessively, drain slightly but keep a thin coating of oil for serving.

Garnish & Serving

Transfer the marinated olives to a shallow serving bowl. Drizzle any remaining marinade over the top. Scatter microgreens or herb sprigs around or on top for color.

Arrange the warm toasted bread slices on a board or platter beside the olive bowl. Provide lemon wedges for guests to squeeze over olives or bread if desired.

Serve immediately as a Primi/Starter. Encourage diners to spoon olives and marinade onto toasts or simply eat olives alongside the bread.