Recipe

Green olive tapenade with sumac pitta crisps

Nov 30, 2010 1:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 8
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Ingredients

Green olive tapenade with sumac pitta crisps
  • 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

Green olive tapenade with sumac pitta crisps
  • 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.

Notes

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

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