Sun-Dried Tomato Olive Tapenade

by Giada

Prep Time

5 minutes

Serves

6

Beginner

Photo Credit: Elizabeth Newman

Sun-Dried Tomato Olive Tapenade

Name: Sun Dried Tomato Tapenade
Prep time: 5 min
Total time: 5 min
Yield: 6
Cuisine: Italian
Ingredients: 3 8-ounce cans of pitted black olives, drained; 3/4 cup sun-dried tomatoes packed in olive oil; Extra-virgin olive oil; 3 heads endive, (about 1/2 pound)

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This simple tapenade gets tons of flavor from sun-dried tomatoes. Feel free to add some lemon juice, parsley or basil - but this is a great base recipe for a simple dip or crostini topper!

sun dried tomato tapenade

Sun Dried Tomato Tapenade

Prep Time

5 minutes

Calories

238

Author:

Giada De Laurentiis

Ingredients

3 8-ounce cans of pitted black olives, drained
3/4 cup sun-dried tomatoes packed in olive oil

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Extra-virgin olive oil

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3 heads endive, (about 1/2 pound)

Organic Sun-Dried Tomatoes in Extra Virgin Olive Oil

Regular Price: $14.50

Sale Price: $14.50
Regular Price

Unit Price: per

(4.05 oz)

Gran Riserva Olive Oil

Regular Price: $56.50

Sale Price: $56.50
Regular Price

Unit Price: per

(19.2 oz)

Instructions

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