Olive and Sun-Dried Tomato Tapenade With Endive Leaves

Submitted by Stephanie Y.

"Only 4 ingredients in this recipe. I have not tried this yet but sounds promising. This is a Giada De Laurentiis recipe."

 

• Ready In: 20mins
• Ingredients: 4
• Serves: 12

ingredients

• 3 (8 ounce) cans pitted black olives, drained
• 3⁄4 cup sun-dried tomato packed in oil
• extra virgin olive oil
• 3 heads endive (about 1/2 pound)

directions

1. In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed inches Pulse until smooth, but still chunky.
2. Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving.
3. Gently pull off the leaves from the endive, being careful not to tear the leaves. Wash thoroughly with cold water and dry completely.
4. Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.

Reviews

[CaliforniaJan]

This is very tasty and I made it as directed, but next time would use fewer olives as FT did by mistake. I did add some salt and a little garlic but was still very tasty on endive and on sliced baguette.

 

[Maito]

Yummy tapenade! I followed the other reviewers and added 4 cloves of garlic and basil. I think FT's accidental version would be great (1 can instead of 3 of the olives) if you really want the taste of the sun dried tomatoes to be prominent. Even 2 cans of olives would really punch up the sun dried tomato flavor. Still very good as written though. Served with sourdough bread. Great for a snack or appetizer!

 

[Aunt Cookie]

This has got to be the simplest, fastest tapenade I've ever made! I liked it served with endive leaves, but I also wound up eating a lot of this tapenade with crackers. I agree with another reviewer who said this would benefit from other seasonings (I'll be adding a clove of garlic next time, and maybe will top it with fresh basil). Even as it stands, though, this makes a nice, super-speedy appetizer. I'll be making this again.

 

[French Tart]

I hovered between 4 & 5 stars, but I think it would have been 5 stars if there had been just a bit more seasoning in this. It was however, VERY TASTY, and I made a huge mistake - which by the way never affects my ratings - I did not read the recipe properly, and only put 1 jar of olives in to the mixture; having said that, I think it would have been too strong with 3 jars of olives, and the sun dried tomatoes might not have "held up!" enough!! A traditional tapenade consists of olives mainly - but this recipe is much nicer, as the tomatoes give it a bit of extra flavour. I think it might benefit from a bit of seasoning - some chervil, or majoram or even some basil as it has tomatoes in it! I added some black pepper and also some garlic.......it was very tasty and EXCELLENT with the endive leaves! This has gone into my cookbook and I will make it again - thanks cookiedog for posting this recipe - you should try it, it really IS very good! FT