290g jar of pitted green olives (about 145g drained)
zest from ½ a small lemon
½ a small clove of garlic (optional)
black pepper
1 tbsp extra virgin olive oil
Black olive tapenade
290g jar of pitted black kalamata olives (around 145g drained)
4 sun-dried tomatoes in oil
½ a small clove of garlic
black pepper
1 tbsp extra virgin olive oil
Method
Pitta crisps: Preheat your oven to 200°C (180°C fan). Line a large baking tray with tin foil and drizzle over 1 tablespoon of extra virgin olive oil.
Run a knife along the perimeter of 2 regular-sized pitta breads (or 4 mini ones) to split them in half, then cut them into small triangles and place on the oiled baking tray in a single layer.
Season generously with salt, pepper and smoked paprika (if using) then drizzle over 1 tablespoon tablespoon of extra virgin olive oil. Use a spatula to move the pittas around on the tray so that they pick up as much oil and seasoning as possible. If the pittas look dry add a little more olive oil.
Bake for around 10 minutes but check frequently and rotate the baking tray halfway through cooking so that the pittas bake evenly. They change from almost cooked to burned in the blink of an eye so watch them carefully towards the end of their cooking time.
Tapenades: While the pittas are baking make the tapenades. Start with the green tapenade by adding 145g of drained, pitted green olives to a food processor along with the zest from ½ a small lemon, ½ a small garlic clove (optional), some black pepper and 1 tablespoon of extra virgin olive oil. Process until the olives resemble a rough paste then use a spatula to transfer to a small bowl.
Add 145g of drained, pitted black olives, 4 drained sun-dried tomatoes in oil, ½ a small garlic clove (optional), some black pepper and 1 tablespoon of extra virgin olive oil into the food processor. I don’t bother washing the food processor between making the tapenades. Blitz until the olives turn into a rough paste and transfer to another small bowl.
Leftover tapenade can be refrigerated for up to 3 days and the pitta crisps need to be stored in an airtight container for up to 3 days.
Have you made Pitta Bread Crisps with Olive Tapenade?
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