Photo: Olive and Sun-Dried Tomato Tapenade with Endive Leaves Recipe
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.
Serves:12; Calories: 91; Total Fat: 6 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 9 grams; Sugar: 0 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 459 milligrams
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By lovechocolatefo...
Pleasant Hill, CA
on April 19, 2013
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I liked the idea of serving this with endive for a lighter appetizer, but I was very disappointed in the tapenade. I expected more flavor and would probably not make this again.
By MGG04
Overland Park, KS
on November 27, 2010
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I used Kalamata olives because I find black olives to be too bland. Although I really like olives, this dip just seemed a little too strong in flavor, as well as too heavy because of all the oil of the sundried tomatoes. It doesn't taste bad but I won't make it again.
By erincs
Nashville, TN
on November 14, 2010
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This is so quick and simple, yet I found it to taste sophisticated and addictive! When I throw a dinner party, I want the appetizer to be simple so I can focus my efforts elsewhere. This definitely fits the bill!
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