Olive and Sun-Dried Tomato Tapenade With Endive Leaves

Total Time
Prep 20 mins
Cook 0 mins

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


  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.
Most Helpful

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.

CaliforniaJan November 30, 2008

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!

Maito August 21, 2008

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.

Aunt Cookie July 10, 2007