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Olive and Sun-Dried Tomato Tapenade with Endive Leaves


  • 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


  • 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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Posted by MariaxyzReport
I add a few spoons of Hummus which makes it creamier and quite yummy.