Spinach and olive Tapenade

1
Melissa Etheridge

By
@melissareeseetheridge

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

Rating:

★★★★★ 1 vote

Comments:
Prep:
15 Min

Ingredients

  • 1 pkg
    fresh baby spinach leaves (about 8 cups)
  • 1
    lemon
  • 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
    salt

How to Make Spinach and olive Tapenade

Step-by-Step

  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.

Printable Recipe Card

About Spinach and olive Tapenade





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