Olive and Sun-Dried Tomato Tapenade with Endive Leaves

Total Time:
20 min
Prep:
20 min

Yield:
12 appetizer servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 (8-ounce) cans of pitted black olives, drained
  • 3/4 cup sun-dried tomatoes packed in olive oil
  • Extra-virgin olive oil
  • 3 heads endive (about 1/2 pound)
Directions
Watch how to make this recipe.
  • In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed in. 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 carefully 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Easy Holiday Appetizers