+ elementals:
 
Black peppercorns in a grinder
,
Garlic paste
,
Mixed herbs
+ equipment :  
Tablespoon, dinner knife, bread knife, sharp knife, chopping board, tin opener.
1) Slice the French stick in half lengthways and toast under the grill.
2) Open the tin of olives and cut them in half.
3) Spread sauce onto toasted side of bread, with a squirt of garlic pasta and cover with olive halves and a sprinkle of herbs. Toast again!