Name: Green olive tapenade with sumac pitta crisps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 4 small pocket pitta breads (125g); cooking-oil spray; 2 teaspoon sumac; 100 gram large green sicilian olives, pitted; 100 gram green olives, pitted; 1 tablespoon capers, drained, rinsed; 3 anchovy fillets, drained; 1/2 cup flat-leaf parsley, coarsely chpped; 1 tablespoon lemon juice; 2 tablespoon extra virgin olive oil; 2 tablespoon water; freshly ground black pepper and salt, to season

Green olive tapenade with sumac pitta crisps

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Serves 8

Prep

15M

Cook

10M

Total

25M

Ingredients

4 small pocket pitta breads (125g)

cooking-oil spray

2 teaspoon sumac

100 gram large green sicilian olives, pitted

100 gram green olives, pitted

1 tablespoon capers, drained, rinsed

3 anchovy fillets, drained

1/2 cup flat-leaf parsley, coarsely chpped

1 tablespoon lemon juice

2 tablespoon extra virgin olive oil

2 tablespoon water

freshly ground black pepper and salt, to season

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Line two large oven trays with baking paper.

3.Split bread in half to form thin rounds; cut each round into quarters. Arrange on trays, in a single layer. Spray both sides lightly with oil; sprinkle with sumac.

4.Bake for about 10 minutes, or until golden and crisp. Cool.

5.Meanwhile, blend or process remaining ingredients until finely chopped. Season to taste.

6.Serve tapenade with crisps.

The tapenade can be made 3 days ahead; keep refrigerated. The pitta crisps can be made a day ahead; store in an airtight container.
Note

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Ingredients

Method

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