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    You are in: Home / Recipes / Olive and Sun-Dried Tomato Tapenade With Endive Leaves Recipe
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    Olive and Sun-Dried Tomato Tapenade With Endive Leaves

    Olive and Sun-Dried Tomato Tapenade With Endive Leaves. Photo by French Tart

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    cookiedog's Note:

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

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    Units: US | Metric


    1. 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. 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. 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. 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.

    Ratings & Reviews:

    • on November 30, 2008


      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.

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    • on August 21, 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!

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    • on July 10, 2007


      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.

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    Read All Reviews (4)


    Nutritional Facts for Olive and Sun-Dried Tomato Tapenade With Endive Leaves

    Serving Size: 1 (191 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 101.6
    Calories from Fat 65
    Total Fat 7.2 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 540.9 mg
    Total Carbohydrate 9.4 g
    Dietary Fiber 6.1 g
    Sugars 0.3 g
    Protein 2.4 g

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