Combine the pitted Kalamata olives, capers, garlic, fresh parsley, lemon juice and extra virgin olive oil. Pulse briefly until the ingredients come together, keeping the tapenade slightly coarse rather than completely smooth.
Lightly brush the bread slices with extra virgin olive oil and toast until crisp and golden on both sides.
Spoon the Kalamata olive tapenade generously over the warm crostini.
Finish with a light drizzle of extra virgin olive oil, freshly ground black pepper and a little fresh parsley.
Serve immediately while the crostini are still warm and crisp.
