Easy Olive Tapenade with Herbed Pita Bread

 This Easy Olive Tapenade with Herbed Pita Bread is the perfect appetizer for outdoor grilling with friends.

If you follow me on Instagram, you may have seen this post from yesterday about someone cutting into the flagstone in our backyard. After living in our house for nearly ten years, we are finally covering the back patio.

During the warmer weather, we spend a lot of time out back in the pool. We also love to grill, but in the middle of summer when temps can skyrocket, and the sun is blazing down on us, it’s just more comfortable to stay indoors.

In just three days’ time, according to the carpenters, we will have a new patio cover! We’ll be able to sit & enjoy the sunset and find refuge from the heat. We’re even hopeful that we’ll be able to grow some tomatoes. We have tried several times, but the sun is just too brutal.

What we are most excited about, is being able to sit outside and enjoy the monsoon rains and thunderstorms without getting wet. The rain cools the temps and washes the Earth, leaving it clean and smelling fresh. I think it’s our favorite time of year!

This also means more grilling and dinners outside, which is a big plus. Mark and I love to sit and enjoy a cocktail or a glass of wine and an appetizer while waiting for our food to cook.

Recently, I made this olive tapenade and herbed pita bread, which was fabulous. It goes great with wine and good conversation.

Easy Olive Tapenade with Herbed Pita Bread

10 minPrep Time

15 minCook Time

25 minTotal Time

Yields 4-6

Author:

Rachel

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Ingredients

Tapenade
• 7 oz jar Kalmata olives
• 1 tsp minced garlic
• 1 Tbsp olive oil
Herbed Pita Bread
• 1 package pita bread {5-6 count}
• 2 Tbsp olive oil
• 1 1/2 tsp each of rosemary, thyme, oregano and sea salt

Instructions

Tapenade
1. Place all ingredients in a food processor
2. Pulse on low until olives are minced and combined well with garlic and olive oil
Herbed Pita Bread
3. Preheat oven to 350 degrees
4. Cut pita rounds in half, and then cut each half into fourths
5. Place on a cookie sheet lined with parchment paper
6. Brush with oil
7. In a small, combine rosemary, thyme, oregano and sea salt
8. Sprinkle on pits wedges
9. Bake for 15 mins or until crisp
10. Serve with tapenade

Nutrition

Nutrition Facts

Amount Per Serving
• Calories 931
% Daily Value*


• Total Fat: 93 g 143.08%
• Saturated Fat: 12 g 60%
• Cholesterol: 0 mg 0%
• Sodium: 6321 mg 263.38%
• Potassium: 10 mg 0.29%
• Total Carbohydrate: 19 g %
• Sugar: 0 g
• Protein: 3 g
• Vitamin A: 2.38%
• Calcium: 76 mg 7.6%
• Iron: 1 mg 5.56%
* Percent Daily Values are based on a 2000 calorie diet.




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Be sure to follow me on Instagram and see how the patio cover is coming along!