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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
3.0 of 8 ouces jars of pitted calamata olives
0.75 Cups of sun dried tomatoes packed in olive oil
5.0 Tablespoons of extra virgin olive oil
3.0 of heads of endive
6.0 of radicchio leaves
Instructions
in the bowl of a food processor pulse the olives, sun dried tomatoes with their oil, and the extra virgin olive oil until well blended but still chunky. Spoon the tapenade into a serving bowl (can be made up to one day in advance). Makes 12 servings