Olive and Sun-Dried Tomato Tapenade With Endive Leaves

Recipe by cookiedog
READY IN: 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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