Directions:
- Cook spinach according to package directions. Drain and squeeze out excess moisture.
- Place olives, garlic, anchovies, and capers in food processor. Process until finely chopped. Add spinach, lemon juice and olive oil and process until mixture is smooth. Remove from processor and stir in basil and peppers.
- Serve tapenade with toasted bread.
- MAKE AHEAD: Tapenade can be prepared, cover and refrigerated up to one day ahead, Bring to room temperature before serving.
- TIPS: Good quality pitted olives are available in many supermarkets and specialty food shops. If unavailable, select good flavored olives and pit. To pit, tap firmly with a small saucepan or meat pounder to open the flesh, and then remove the pit.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 941.19 Kcal (3941 kJ) | ||
| Calories from fat | 231.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.73g | 40% | |
|---|---|---|---|
| Sodium | 2536.58mg | 106% | |
| Potassium | 374.21mg | 8% | |
| Total Carbs | 150.77g | 50% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 10.21g | 41% | |
| Protein | 26.27g | 53% | |
| Vitamin C | 20mg | 33% | |
| Iron | 0.2mg | 1% | |
| Calcium | 30.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 262.45 Kcal (1099 kJ) | ||
| Calories from fat | 64.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.18g | 40% | |
|---|---|---|---|
| Sodium | 707.33mg | 106% | |
| Potassium | 104.35mg | 8% | |
| Total Carbs | 42.04g | 50% | |
| Sugars | 0.26g | 4% | |
| Dietary Fiber | 2.85g | 41% | |
| Protein | 7.32g | 53% | |
| Vitamin C | 5.6mg | 33% | |
| Calcium | 8.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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