Olive and sun dried tomato tapenade with endive leaves
Other
Ingredients
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6 7/8
radicchio leaves
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3 7/8
heads of endive
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5 7/8
Tablespoons
extra virgin olive oil
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3/4
Cups
sun dried tomatoes packed in olive oil
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3 7/8
8 ouces jars of pitted calamata olives
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