Olive Tapenade

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 6-8 servings, 1 quart of tapenade
5 pita breads, cut into triangular wedges
6 cups pitted Kalamata olives
3/4 cup extra-virgin olive oil (EVOO)
1/4 cup (a handful) flat-leaf parsley leaves
Zest of 1 lemon
1 anchovy (optional but recommended)
1/4 cup (eyeball it) red wine vinegar
2 teaspoons chili flakes
2 sprigs fresh rosemary
4 sprigs fresh thyme leaves
1/2 cup red onion, finely chopped

While bread is toasting, combine the remaining ingredients except the onion in a food processor and process until smooth. Transfer to a medium-size bowl and mix in the red onion. Serve the olive tapenade with the toasted pitas alongside.

Preheat the oven to 350F.

Arrange the pita bread wedges on a cookie sheet in a single layer (use 2 cookie sheets if you run out of room). Transfer to the oven and toast for about 10 minutes or until golden and crispy.