In a food processor, combine the pitted black olives, minced garlic cloves, capers, and anchovy fillets.

Pulse until the mixture turns into a coarse paste.

Once the paste reaches the desired consistency, transfer it to a bowl.

Toast the baguette slices until they're golden and crispy.

Spread the tapenade mixture generously on each toasted baguette slice.

Optionally, garnish the tapenade with fresh parsley or basil leaves for a pop of color and added flavor.