-3 (8 ounce) cans of pitted black olives, drained
-3/4 cup sun-dried tomatoes packed in olive oil
-extra virgin olive oil
-3 head endive (about ½ pound)
-In food processor, add olives, sun-dried tomatoes and olive oil. 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 water and dry completely.
-Place the bowl of tapenade in the center of large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.
WSJV-TV FOX 28
All content ©Copyright 2000 - 2014 WorldNow and WSJV. All Rights Reserved.
Persons with disabilities who need assistance with issues relating to the content of this station's public inspection file should contact Administrative Assistant Heather Stewart at (574) 343-5310. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, at 888-835-5322 (TTY) or at email@example.com.