Chunky Olive Tapenade with Oregano Tortilla Chips

Serves 4
Time 15 minutes


1 cup mixed pitted olives, chopped
¾ cup sundried tomatoes, chopped
¼ cup capers, chopped
1 clove garlic, chopped
Zest and juice of ½ lemon
1 tbsp extra virgin olive oil
¼ cup fresh basil, chopped
1 tsp dried oregano
Salt and pepper
Oregano Chips:
4 wholemeal tortillas
2 tbsp extra virgin olive oil
2 tsp dried oregano
Salt and pepper


Preheat the oven to 180°C.

Slice the tortillas into large triangles and place on a baking tray. Brush with extra virgin olive oil and sprinkle over the dried oregano and salt and pepper to taste. Bake in the oven for 10-15 minutes until crispy.

In a bowl, stir together the olives, sundried tomatoes, capers, garlic and lemon zest and juice until combined. Add the lemon zest and juice, olive oil, basil, oregano and a little salt and pepper and stir again.

Serve tapenade with oregano chips and store the rest in an airtight container in the fridge.