Olive and sun dried tomato tapenade with endive leaves

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients 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