spinach and olive tapenade

Name: Spinach and olive Tapenade
Prep time: 15 min
Ingredients: 1 package(s) fresh baby spinach leaves (about 8 cups); 1 - lemon; 1 ounce(s) parmesan cheese; 1/4 medium red bell pepper; 2 clove(s) garlic, peeled; 2 tablespoon(s) drained capers; 3/4 cup(s) pitted green olives; 1/4 cup(s) loosely packed fresh basil leaves; 1/4 cup(s) olive oil; 1 teaspoon(s) salt

(1 RATING)

32 Pinches 1 Photo

Melissa Etheridge

Murfreesboro, TN

Updated on Dec 11, 2011

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

Rate

Fresh spinach and salty olives makes this tapenade a must~have for any cocktail party.

prep time 15 Min

cook time

method ---

yield

Ingredients

1 package fresh baby spinach leaves (about 8 cups)
1 - lemon
1 ounce parmesan cheese
1/4 medium red bell pepper
2 cloves garlic, peeled
2 tablespoons drained capers
3/4 cup pitted green olives
1/4 cup loosely packed fresh basil leaves
1/4 cup olive oil
1 teaspoon salt

How To Make spinach and olive tapenade

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.

Step 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.
Step 3

Serve with goat cheese slices or any type of hard bread.
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