Real Recipes From Real Home Cooks ®

spinach and olive tapenade

(1 rating)
Recipe by
Melissa Etheridge
Murfreesboro, TN

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

(1 rating)
prep time 15 Min

Ingredients For spinach and olive tapenade

  • 1 pkg
    fresh baby spinach leaves (about 8 cups)
  • 1
  • 1 oz
    parmesan cheese
  • 1/4 md
    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

How To Make spinach and olive tapenade

  • 1
    Place 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.
  • 2
    Place 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.
  • 3
    Serve with goat cheese slices or any type of hard bread.

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