Wash the zucchini, remove their “ends”, divide them in 3 parts and cut each part into thin strips. Put the strips in a large bowl with the lemon juice, 4 tablespoons of oil, salt and pepper; stir well and leave to marinate.

Now wash the tomatoes, clean them, remove some of the seeds, dice them and put them in another bowl. Peel the garlic, squash it slightly with the palm of your hand and then cut it in very thin slices. Add it to the tomatoes, together with the oregano, the basil (torn up by hand), the remaining oil, salt and pepper. Mix the ingredients together well and leave to rest so the flavours mingle.

Cut the bread into fairly thin slices; distribute the zucchini prepared previously on half of the crostini and the tomatoes on the other half. Divide the olives in 2 and place a half on top of each crostino with tomato. Arrange them on a chopping board or serving dish, alternating the two colours as you prefer. If you like hot flavours you can spice up the 2 marinades with chopped, dried chilli peppers or freshly milled black pepper or……. with both!