Olive and Sun-Dried Tomato Tapenade With Endive Leaves

READY IN: 20mins
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.

Ingredients Nutrition

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.

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