Olives are not only low in calories (1 large one, 5 calories), they are also full of the kind of essential fats that are good for your heart. The secret of this recipe is to use good-quality green olives; look for a brine-cured version such as Cerignola, Lucque, Manzanillo, Picholine, Provençal, Sevillano, or Sicilian.
step 1Preheat oven to 400°F. Grease a baking sheet.
step 2Arrange the pita bread wedges in a single layer on a baking sheet. Bake until crisp and lightly golden, about 8 minutes. Set aside to cool.
step 3In a small frying pan, heat the olive oil over medium-high heat. Add the shallot and sauté until softened, about 3 minutes.
step 4Add the tomatoes, garlic, oregano, and the red pepper flakes, if using, and sauté until the tomatoes are tender, about 2 minutes.
step 5Add the wine and slowly bring to a boil.
step 6Reduce the heat to low and simmer, stirring often, until the liquid has evaporated, about 6 minutes. (The mixture will be thick.) Remove from heat, spoon the mixture into a small bowl, and let cool completely.
step 7When the tomato mixture has cooled to room temperature, add the olives and lemon zest. Stir to combine. The tapenade may be made ahead, covered, and refrigerated for up to 2 days. Bring to room temperature before using.
step 8Spoon 2 teaspoons of the tapenade onto each pita wedge, sprinkle evenly with the parsley, and divide among individual plates. Serve immediately.