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Giada De Laurentiis

Olive and Sun-Dried Tomato Tapenade with Endive Leaves


Olive and Sun-Dried Tomato Tapenade with Endive Leaves

Ingredients

  • 3 (8-ounce) cans of pitted Black Olives drained
  • ¾ 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.
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What do you think?

  • Mariaxyz
    February 2010

    I add a few spoons of Hummus which makes it creamier and quite yummy.

  • Janece
    November 2009

    I add 2 cloves of garlic, crushed and 4 anchovies to the blender with the rest of the ingredients. Love it with toasted ciabatta bread rubbed with garlic and sprinkled with olive oil.

    • Saloni
      November 2009

      Brilliant idea ...will certainly try.. Thanks for sharing

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