Spinach and Green Olive Tapenade (to serve with bruschetta)

This spinach and green olive tapenade looks as good as it tastes. 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.

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. 

Tapenade is delicious, but honestly, tapenade nade of black olives might be yummy, but it isn’t very pretty. The olives would be enough for eye appeal, but spinach or arugula gives this classic spread a fresher, greener flavor and color.

How to make bruschetta

Bruschetta, is basically fresh baguette or Italian bread, sliced and oven toasted until crisp. It’s a classic accompaniment for spreads like this one. Use whole-grain bread for added goodness. You’ll need: 

• 1 long fresh baguette or Italian bread (not too skinny)
• Olive oil cooking spray or extra-virgin olive oil
• 1 large clove garlic, halved

1  Preheat the oven to 350º F.

2  Cut the bread into 1/2-inch-thick slices. Arrange in a single layer on a parchment-lined baking sheet and spray the tops lightly with cooking oil spray or brush lightly with olive oil.

3  Bake the bread slices for 7 minutes, then turn them over, spray or brush lightly again, and continue to bake for 5 to 7 minutes longer, or until golden and crisp. Remove from the oven and cool completely.

4  When cool enough to handle, rub one side of each toast with the cut side of the garlic. Serve in a napkin-lined bowl or basket with a spread of choice.

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Yield: 8

Spinach and Green Olive Tapenade

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This green olive tapenade looks as good as it tastes. Spinach or arugula gives this classic spread a fresher, greener flavor and color than the more common black olive version.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 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

Instructions

1. 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.
2. 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.

Notes

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.

Nutrition Information:

Yield:

8

Serving Size:

1
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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