Spinach and olive Tapenade

Melissa Etheridge


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


★★★★★ 1 vote

15 Min


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

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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About Spinach and olive Tapenade

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