Blog Image

Spinach & Olive Tapenade

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

Ingredients

    • 1 pkg (6 oz/175 g) fresh baby spinach leaves (about 8 cups/2 L)
    • 1 lemon
    • 1 oz (30 g) Parmesan cheese
    • 1/4 medium red bell pepper
    • 2 garlic cloves, peeled
    • 2 tbsp (30 mL) drained capers
    • 3/4 cup (175 mL) pitted green olives
    • 1/4 cup (50 mL) loosely packed fresh basil leaves
    • 1/4 cup (50 mL) olive oil
    • 1/4 tsp (1 mL) salt

Directions

  1. Place spinach into Classic Batter Bowl. Microwave, covered, on HIGH 2-–3 minutes or until spinach is wilted. Carefully remove lid; press spinach to side of batter bowl using Small Mix ‘N Scraper®. Blot excess moisture with paper towels and set aside. Meanwhile, juice lemon using Citrus Press to measure 1 tbsp (15 mL). Grate cheese using Rotary Grater. Cut bell pepper into 1-in. (2.5-cm) pieces using Utility Knife.
  2. Place garlic, capers, bell pepper and olives in Manual Food Processor; cover and pump handle until coarsely chopped. Add spinach, basil, cheese, oil, lemon juice and salt; process to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix ‘N Scraper®.