I gasped when I read this relish recipe on the I Sing In The Kitchen blog. We are such huge olive fans here that our holidays require many jars and cans of the salty, luscious gems. My P.S. insists that this relish is a tapenade but technically it is not because it doesn’t contain capers (tapenas) and anchovies, the basics of a tapenade. We all agreed that it definitely contains a whole lot of flavor!
Whatever you call it, this relish is delicious!I used a can of pitted black olives, a small jar of Spanish olives and half a jar of Kalamata olives. The recipe said “mixed olives” so I mixed away! But I was a touch lazy and placed them in the food processor and hit pulse a few times. I didn’t want them super chopped; I wanted them to be discernable little chunks.
I did the same with the green onions, slicing them finely then adding them to the processor with the rest of the ingredients before giving them several pulses.
I was thrilled with how easy it was to get just the right texture so easily with the food processor. What wasn’t as easy was to keep my fingers out of the relish. Olives call to me. Seriously. It’s a whisper.
I scooped the relish into a storage container and set it in the fridge to allow the flavors to blend for the 24 hours before our Christmas Eve buffet.
The next day I cut the pita pockets into wedges, pulled them apart to make them thinner then laid them all on a foil covered baking sheet. I used a pastry brush and brushed oil on the tops of each wedge.
I baked the pita wedges in the oven until they were crisp, about 9 or 10 minutes. This is subjective, you really have to watch and judge by sight instead of timing them. I placed the chips in a basket, set them beside a glass bowl filled with the olive relish that we setting on the buffet.
As an aside, the previous day I was in the grocery store and discovered that Townhouse now has a wide variety of flavored pita crackers. Although the homemade kind was good, I don’t know that they were that much better to repeat making them. I’d be happy with a box or two of the Townhouse pita crackers.
The olive relish was a huge hit on the buffet. It was even good later as a spread on ham sandwiches! It could be quite versatile! The tart yet salty flavor is a nice compliment to crackers, sandwiches or even crostini. I will be making this often, I suspect.
Pita Triangles With Olive Relish
Ingredients for relish:
2 cups mixed olives, pitted, finely chopped (no need to chop olives or onions if using a food processor)
1/4 cup green onions; chopped
2 tablespoons olive oil
1 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
Ingredients for pita triangles:
2 (6 to 8-inch) pita breads
2 tablespoons olive oil
In the bowl of your food processor, combine all relish ingredients and pulse several times to reduce to small chunks. Let stand at room temperature for about 1 hour or refrigerate up to 4 hours to blend flavors. Or chop olives and onions with a knife until desired sizes.
Heat oven to 350°F.
Line 2 baking sheets with foil. Cut each pita bread into 6 wedges. Split each wedge to make a total of 24 wedges.
Place pita triangles on the foil-lined cookie sheets. Brush wedges with oil.
Bake at 350°F. for 5 to 8 minutes or until crisp. Cool 10 minutes. Serve pita triangles with relish.
Adapted from I Sing In The Kitchen