Olive and Sun-Dried Tomato Tapenade with Endive Leaves

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Cocktail Party

Rated: 4 stars out of 5Rate itRead users' reviews (41)

RECIPE
COMMENTS & REVIEWS(41)

Prep Time:
20 min
Level:
Easy
Yield:
12 appetizer servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: --
Total:: 20 min

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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

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.

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Comments & Reviews

recipe Olive and Sun-Dried Tomato Tapenade with Endive Leaves
molly new york, NY 01-01-2009
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Boring, bland, and easy.
Rated: 2 stars out of 5

This recipe is simple, easy and a great idea. Using plain old black olives from a can, not so much. This appetizer put my... tongue to sleep, and my mind in a panic- I had made this for a party and now I had to figure out a way to give this dish some flavor before my guests fell asleep with bits of endive hanging out of their mouths. I did, however, like the pairing of the endives with this dish. Next time I make this, I'm using olives with personality. Read more
recipe Olive and Sun-Dried Tomato Tapenade with Endive Leaves
Anonymous 07-11-2008
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Awesome
Rated: 5 stars out of 5

It was ridiculously simple and very delicious.
recipe Olive and Sun-Dried Tomato Tapenade with Endive Leaves
Lauryl Okemos, MI 03-07-2008
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Simply awesome!!
Rated: 5 stars out of 5

This is almost too simple! I love to cook and I resisted the urge to add anything to this recipe because I trust Giada... implicity. Glad I did. Can't stop eating it now. Great with Cava, too. Best "emergency" appetizer ever! Thanks, G!Read more
recipe Olive and Sun-Dried Tomato Tapenade with Endive Leaves
Anonymous 11-22-2007
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we'll see . . .
Rated: 2 stars out of 5

Well, the leaves are totally bitter. Not enjoying that. But the Tapenade is a bit better. I wouldn't say its "great" but... it's okay. We've been dipping our crackers and veggies (from veggie tray (its thanksgiving today!)) and it's decent. Seems a litle metalic. But we're eating it.Read more
recipe Olive and Sun-Dried Tomato Tapenade with Endive Leaves
lisa brandon, FL 11-22-2007
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It was ok
Rated: 4 stars out of 5

This recipe was really easy but kind of bland. I added red onions, parm, and some garlic to spice it up. I think it would be... great on grilled turkey sandwiches though.Read more
recipe Olive and Sun-Dried Tomato Tapenade with Endive Leaves
Erin Kirkland, WA 11-10-2007
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a great appetizer
Rated: 5 stars out of 5

I found that the less yellow the endive tips, the less bitter they will taste. This tapenade is addictive and the spread is... easy to improvise with: sandwich spread, pizza or pasta topper, stuffing for vegetables, etc.Read more