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Sun Dried Tomato Tapenade
Category
Side Dish Snack
Prep Time
5 minutes
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)
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.
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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