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Olive and Sun-Dried Tomato Tapenade With Endive Leaves Recipe

Olive and Sun-Dried Tomato Tapenade With Endive Leaves Recipe

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Olive and Sun-Dried Tomato Tapenade With Endive Leaves

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

3 (8 oz) cans pitted black olives, drained
3/4 cup sun-dried tomato packed in oil
extra virgin olive oil
3 heads endive (about 1/2 lb)

Directions:

In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed inches 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 plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving.
Gently pull off the leaves from the endive, being careful not to tear the leaves. Wash thoroughly with cold water and dry completely.
Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	28.13 Kcal (118 kJ)
Calories from fat	18.23 Kcal
		% Daily Value*
Total Fat	2.03g	3%
Sodium	132.73mg	6%
Potassium	169.9mg	4%
Total Carbs	2.43g	1%
Sugars	0.07g	0%
Dietary Fiber	1.19g	5%
Protein	0.6g	1%
Vitamin C	8.3mg	14%
Iron	0.4mg	2%
Calcium	16.7mg	2%

Amount Per 100 g
Calories	85.62 Kcal (358 kJ)
Calories from fat	55.48 Kcal
		% Daily Value*
Total Fat	6.16g	3%
Sodium	403.93mg	6%
Potassium	517.08mg	4%
Total Carbs	7.4g	1%
Sugars	0.22g	0%
Dietary Fiber	3.63g	5%
Protein	1.84g	1%
Vitamin C	25.4mg	14%
Iron	1.2mg	2%
Calcium	51mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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