Olive and sun-dried tomato tapenade with chicory leaves

  • Preparation Time20 mins
  • Serves12
  • DifficultyEasy
3 (8-ounce) cans of pitted black olives, drained
110g sun-dried tomatoes packed in olive oil
Extra-virgin olive oil
3 heads endive (about 1/2 pound)

1) 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 cling film and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving.

2) Gently pull off the leaves from the chicory, being careful not to tear the leaves. Wash thoroughly with cold water and dry completely.

3) Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the chicory leaves working your way to the rim of the platter.

Olive Tapenade

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