Main content

http://www.lifestylefood.com.au/recipes/2573/olive-and-sundried-tomato-tapenade-with-endive-leaves

LifeStyleFOOD.com.au

Olive and Sun-Dried Tomato Tapenade with Endive Leaves

Ingredients

  • 3 (8-ounce) cans of pitted black olives drained

  • 0.75 cup sundried tomato packed in olive oil

  • extra virgin olive oil

  • 3 heads endive

Method

  • 1.

    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.

  • 2.

    Gently pull off the leaves from the endive, being carefully not to tear the leaves. Wash thoroughly with cold water and dry completely.

  • 3.

    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.

» Metric Converter

» Top Wine Matches For This Recipe

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
1 comment • 1 rating
Please login to comment
Posted by MariaxyzReport
I add a few spoons of Hummus which makes it creamier and quite yummy.