Method

• 1.
  For the tapenade, blanch garlic cloves in boiling water for 2 minutes (this will help to reduce their pungency). Meanwhile, rinse the olives, capers and anchovies, then drain and pat dry with paper towel.
• 2.
  Place the olives, capers and anchovies in a food processor with the garlic cloves, then pulse to form a coarse paste. With the motor running, drizzle in enough of the olive oil to make the tapenade glossy and supple. Add 2 good twists of black pepper, then pulse again to combine.
• 3.
  These proportions will give you a very olivey tapenade, so taste it and feel free to add more capers, garlic or anchovies if your palate demands it. You can store the tapenade in a small jar, under a layer of olive oil, in the fridge for up to 1 week.
• 4.
  Drain the sardines, then split each fish into 2 shiny fillets. You can remove the backbone if you don’t like its crunchiness. Set the sardine fillets aside.
• 5.
  Preheat the grill to medium-high. Toast the bread on each side for 1-2 minutes until golden and warmed through.
• 6.
  Spread the cut side of the bread with tapenade (use as much as you would use Vegemite). Cut into wedges, then top with sardines and garnish with shaved parmesan and chopped parsley. Drizzle with olive oil, then serve with lemon wedges to squeeze over.