3 8 ouces jars of pitted calamata olives

3/4 Cups sun dried tomatoes packed in olive oil

5 Tablespoons extra virgin olive oil

3 heads of endive

6 radicchio leaves

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