In a medium mixing bowl, combine the softened butter and olive oil, stirring until smooth. Mince the garlic cloves finely and chop the fresh parsley, then add both to the buttery mixture. Season with salt and pepper to taste.

Take your gluten-free bread and carefully cut off the crusts, ensuring you have even slices. Place the bread slices under a grill on medium heat for about 2-3 minutes, toasting just one side lightly until it’s golden but still soft.

Once the bread is toasted, lay the slices with the untoasted side facing up. Generously spread the garlic butter evenly across each slice. Decoratively position halved black olives along one edge of each slice to mimic eerie fingernails. Cut the bread into finger-sized pieces.

Transfer the assembled dippers to a non-stick oven tray and place under the grill for about 3-4 minutes, watching closely until the edges are golden brown. Serve hot.