This is a Spainish version of an olive spread as opposed to a Provencial tapenade. This recipe makes about 1 cup.

Ready

• 1 cup fresh basil leaves, packed
• 1 cup fresh spinach leaves, packed
• ½ cup Kalamata olives, pitted
• 6 cloves of garlic, crushed
• 3 Tbsp fresh lemon juice
• 2 Tbsp extra-virgin olive oil (or a little more to adjust consistency)
• Bread slices or crackers

Set

• Food Processor
• Bowl for serving
• Spatula

Go

1. Place al ingredients except for olive oil in food processor and process to coarse paste.
2. With the processor still running, add oil gradually to desired consistency.
3. Refrigerate until ready to serve.