Spiced Olive Tapenade with Roasted Pita

A delightful olive tapenade with a hint of cumin, served on crispy roasted pita for a savory Middle Eastern mezze.

⏱️ Cooking Time: 15 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 400°F (200°C). Place the whole pita bread on a baking sheet and brush with a thin layer of olive oil. Bake for 8-10 minutes until it's crisp and slightly golden. Remove from the oven and let it cool before cutting into triangles. This creates a perfect crunchy base for your tapenade.
2. 2.
   In a food processor, combine the Kalamata olives, olive oil, ground cumin, and minced garlic. Pulse the mixture until it's smooth but still retains some texture for an authentic tapenade feel. Scrape down the sides as needed to ensure all ingredients are well incorporated.
3. 3.
   If the mixture seems too thick, add a bit more olive oil, one teaspoon at a time, to reach your desired consistency. The tapenade should be spreadable but not too runny. Taste and adjust the cumin if you desire a stronger spice profile, remembering a little goes a long way with this aromatic spice.
4. 4.
   Serve the tapenade chilled or at room temperature, generously spooned over the top of your roasted pita triangles. This dish can be prepped ahead and stored in the fridge for a few days, allowing the flavors to meld beautifully.
5. 5.
   For additional flair, garnish with a sprinkle of fresh parsley or a dash of lemon juice. If you find the tapenade too salty due to the olives, balance it with a touch of honey to cut through the saltiness.