This spinach and green olive tapenade looks as good as it tastes; let’s face it — black olive tapenade might be yummy, but it isn’t very pretty.
Tapenade, an appetizer of Provençal origin, is basically a spread made of finely chopped or pureed olives. It’s is a perfect go-to appetizer for last-minute guests, as it’s so super-easy and quick to make. But
The olives would be enough for eye appeal, but spinach or arugula gives this classic spread a fresher, greener flavor and color. The greens mellow out the briny olives in the best kind of way. Serve with sliced fresh Italian or French bread, bruschetta, or unsalted whole-grain crackers.
- 1 cup pitted brine-cured green olives (not pimiento; see note)
- 1/2 chopped walnuts
- 2 to 3 big handfuls of baby spinach or baby arugula (2 to 3 ounces)
- 1/4 cup fresh parsley or cilantro leaves
- A few basil leaves, optional
- 1 tablespoon olive oil or 2 tablespoons vegan mayonnaise
- 1 tablespoon lemon juice, or to taste
- Freshly ground pepper to taste
- Combine all the ingredients in a food processor with about 2 tablespoons of water. Pulse on and off until everything is finely and evenly chopped. If need be, add a little more water to help the mixture come together. You can leave some texture, or make it smoother, like a puree, as you prefer.
- Transfer to a small serving bowl and serve with the desired accompaniments. Store any unused portion in an airtight container in the refrigerator, where it will keep for at least a week.
Pick up some pre-pitted olives at your supermarket’s olive bar. Try finding olives that are gently brined rather than super tart and salty.
Variation: If you’re going to be using this right away, add half an avocado to the mixture in the food processor for an extra mellow yumminess.
Amount Per Serving: Calories: 83Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 473mgCarbohydrates: 3gFiber: 2gSugar: 1gProtein: 1g
Nutrition data is always an estimate depending on program used to calculate and exact products used.
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