Drain the olives from the brine and place them in a tall container. Add the olive oil.
Blend the mixture with the help of a hand blender until smooth. Taste a small sample to check the salt. I recommend avoiding to add the salt from the beginning as the olives might already taste quite salty from the brine in which they were preserved. If needed, add salt to taste and stir to combine.
As an alternative to the use of salt, you can add up to 1/2 tsp anchovy paste. It pairs really well with olives, giving a nice flavour depth. Just stir it in instead of the salt and serve.
To make bruschetta, slice the bread and warm it up in a toaster for a few minutes. Spread olive paté on the bread and serve.