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Recipe

Kalamata Olive Spread

15 min • 4 to 6 servings •
John S
Toasted bread topped with green spinach spread on a plate, with a bowl of extra spread and kitchen tools in the background.

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!

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

    • appetizer dip olive party food vegan vegetarian

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