Sun-Dried Tomato Olive Tapenade
Recipe by Giada De Laurentiis
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
Serves:
6 people
Cooking Level: Beginner
Prep Time
5 minutes
Cook Time
Inactive Time
Total 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:
Calories: 238kcal | Carbohydrates: 20g | Protein: 6g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 1833mg | Potassium: 1226mg | Fiber: 12g | Sugar: 6g | Vitamin A: 5442IU | Vitamin C: 20mg | Calcium: 191mg | Iron: 4mg
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