Saturday, December 25, 2010

Olive and Sun-Dried Tomato Tapenade

This is a very easy and elegant party appetizer from celebrity chef Giada De Laurentiis; quite a popular one among my party guests. I just slightly changed the ratio to my liking.
Serve it both with your favorite crackers and with endive leaves for a fresh and juicy crunch.


  • 5 oz. sun-dried tomatoes packed in olive oil
  • 6 oz. pitted black olives (pitted and sliced is better), drained
  • Extra virgin olive oil
  • 3 heads endive
  • Crackers


  • Process the olives and sun-dried tomatoes (and the oil it was packed in) in a food processor until smooth, but still a bit chunky.
  • If the mixture is too dry, add more extra-virgin olive oil and pulse a few more times.
  • Spoon into a serving bowl. If not serving immediately, cover with plastic wrap and refrigerate up to 2 days. Be sure to bring to room temperature and mix it thoroughly before serving.
  • Cut the ends of the endive and separate the leaves, being careful not to tear them. Wash and dry the leaves completely.
  • Serve the dip with crackers and endive leaves.

Additional points:

The size of cans for canned olives may change from store to store. Some stores may have 8 oz-cans, while others have 6 oz-cans etc.
Same goes for sun-dried tomatoes; some stores have them in jars, others have them in cans; and all in different sizes.
So just try to reach above given ratio (5 oz. sun-dried tomatoes to 6 oz. olives) with the size of cans/jars you can find. You may even play with that ratio depending on which flavor (tomato or olive) you want to be more dominant in the dip.

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