Spinach and olive Tapenade

Melissa Etheridge


Fresh spinach and basil give this flavorful tapenade a vibrant green color.

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★★★★★ 1 vote
15 Min


1 pkg
fresh baby spinach leaves (about 8 cups)
1 oz
parmesan cheese
1/4 medium
red bell pepper
2 clove
garlic, peeled
2 Tbsp
drained capers
3/4 c
pitted green olives
1/4 c
loosely packed fresh basil leaves
1/4 c
olive oil
1 tsp


1Place spinach into a microwaveable bowl and microwave, covered, on high 2-3 minutes until spinach is wilted. Carefully remove lid; press spinach to side of bowl using a spoon. Blot excess moisture with paper towels and set aside. Meanwhile, juice the lemon to 1 tbsp. Grate the cheese and cut the bell pepper into 1-in pieces.
2Place garlic, capers, bell pepper and olives in food processor; cover and coarsely chop. Add spinach, basil, cheese, oil, lemon juice, and salt; process until desired consistency, removing lid and scraping sides as necessary.
3Serve with goat cheese slices or any type of hard bread.

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