Finely chop 1/4 cup each pitted green and black olives, 1 garlic clove and 1 anchovy fillet. Combine with 1/4 cup chopped tomatoes and season with chopped fresh oregano. Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over high heat. Add 16 slices prepared polenta and cook until browned. Top with the olive mixture.