-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.
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