Green Olive Tapenade

Katie Brown's Green Olive Tapenade


  • 5 pitas
  • 1 cup pitted green olives
  • 1/2 cup olive oil
  • 1/2 cup chopped parsley
  • 2 tablespoons capers
  • 1 tablespoon lemon juice
  • Spiced pita (5 pitas)
  • 1/3 cup olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon paprika


  1. Preheat oven to 350 degress. In a blender or in a food processor, put the olives, olive oil, parsley, capers, and lemon juice. Pulse for 30 seconds, until olive mixture is well combined and chopped. Scoop into a small bowl.
  2. For the spiced pita, in a small bowl, combine the 1/3 cup olive oil, garlic powder, salt, and paprika. Brush spiced olive oil over pita.
  3. Bake pita directly on the rack or on a baking sheet, for 10-15 minutes.
  4. Remove pita, let cool and cut into 8 triangle pieces.
  5. Serve pita along side of the olive tapenade.