Spinach & Olive Tapenade

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


  • 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


  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®.


  • about 2 cups (500 mL)
    6  servings of about 2 

Nutrients per serving:

U.S. Nutrients per serving: Calories 50, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 2 g, Fiber 1 g, Protein 1 g

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