spinach and olive tapenade
(1 rating)
Fresh spinach and basil give this flavorful tapenade a vibrant green color.
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(1 rating)
prep time
15 Min
Ingredients For spinach and olive tapenade
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1 pkgfresh baby spinach leaves (about 8 cups)
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1lemon
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1 ozparmesan cheese
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1/4 mdred bell pepper
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2 clovegarlic, peeled
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2 Tbspdrained capers
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3/4 cpitted green olives
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1/4 cloosely packed fresh basil leaves
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1/4 colive oil
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1 tspsalt
How To Make spinach and olive tapenade
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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.
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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.
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3Serve with goat cheese slices or any type of hard bread.
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