Recipe by cookiedog
Only 4 ingredients in this recipe. I have not tried this yet but sounds promising. This is a Giada De Laurentiis recipe.
Top Review by 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.
- 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 See How It's Made
- 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.
- 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.
- Gently pull off the leaves from the endive, being careful not to tear the leaves. Wash thoroughly with cold water and dry completely.
- 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.