Olive and Sun-Dried Tomato Tapenade - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Olive and Sun-Dried Tomato Tapenade



-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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