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Photo Credit: Elizabeth Newman

Sun-Dried Tomato Olive Tapenade

by Giada De Laurentiis
Prep Time
5 minutes
Serves
6
Beginner
Photo Credit: Elizabeth Newman

Sun-Dried Tomato Olive Tapenade

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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
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Sun Dried Tomato Tapenade

Category

Side Dish Snack

Prep Time

5 minutes

Calories

238

Author:

Giada De Laurentiis

Image of Sun Dried Tomato Tapenade

Ingredients

Instructions

  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.

Nutrition

Nutrition

per serving
Calories
238
Amount/Serving % Daily Value
Carbs
20 grams
Protein
6 grams
Fat
18 grams
Saturated Fat
2 grams
Sodium
1833 milligrams
Fiber
12 grams
Sugar
6 grams
Unsaturated Fat
15 grams
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dairy free
gluten free
nut free
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vegetarian

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