Preheat your oven to 400°F. This is for making the croutons.
If you didn't purchase the triple washed 14-ounce package of arugula, it's bath time. Wash the arugula (I prefer using my salad spinner) and remove any tough out leaves and the stems. Spin the leaves dry or use a kitchen towel.
Pit the olives unless you purchased pitted oil-cured black olives and cut them up into ½ inch pieces yielding about ½ a cup.
Trim the crust from the bread and cut it into ½ cubes.