From The Cookbook: Everyday Italian

Delicious and simple, and takes around 15 minutes to prepare, this Olive and Sun-Dried Tomato Tapenade by Giada is made using Kalamata olives, sun-dried tomatoes, extra-virgin olive oil, endive leaves, and radicchio. This savory appetizer recipe is perfect for gatherings and serves up to 12 people.

Recipe Ingredients

• 3 (8-ounce) jars of pitted Kalamata or black olives, drained
• ¾ cup sun-dried tomatoes packed in olive oil
• 5 tablespoons extra-virgin olive oil
• 3 heads of endive (about ½ pound total)
• 6 large radicchio leaves

How To Make Giada Olive and Sun-dried Tomato Tapenade With Endive Leaves

1. Blend the Tapenade: In a food processor, pulse the drained olives, sun-dried tomatoes with their oil, and extra-virgin olive oil until the mixture is well combined but still slightly chunky.
2. Prepare the Endive Leaves: Gently separate the leaves from each endive head, wash them under cold water, and pat them dry until there’s no moisture left.
3. Assemble the Tapenade Bowl: Spoon the tapenade into a serving bowl. If preparing in advance, cover the bowl tightly and refrigerate for up to one day.
4. Arrange the Platter: On a large serving platter, place the bowl of tapenade in the center, creating a focal point for easy serving.
5. Add Endive and Radicchio Leaves: Arrange the endive and radicchio leaves decoratively around the tapenade bowl on the platter. Serve immediately, or if making ahead, cover with plastic wrap and refrigerate for up to 8 hours.

Recipe Tips

• Add fresh herbs for extra flavor: Chop up some fresh basil or parsley and mix it into the tapenade for a vibrant pop of flavor. It’ll make every bite feel extra fresh.
• Use different olive varieties: Experiment with a mix of green and Kalamata olives to balance flavors. Each type of olive adds a unique taste, enhancing the complexity of the tapenade.
• Try lemon zest for brightness: A touch of lemon zest gives the tapenade a light, tangy twist. Just a pinch will boost the olive and tomato flavors without overpowering them.
• Add roasted garlic for depth: Roasting garlic mellows its flavor, making it sweet and rich. Blend one roasted clove into the tapenade to add subtle, warm notes.
• Use as a spread or dip: Spread on crostini, add to a charcuterie board, or serve with crusty bread. This tapenade works as a versatile appetizer for various occasions.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Roasted Asparagus Wrapped in Prosciutto
• Giada Fried Polenta
• Giada Grilled Chicken Involtini

Giada Olive and Sun-dried Tomato Tapenade With Endive Leaves

Recipe by Giada De LaurentiisCourse: AppetizersCuisine: MediterraneanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking timeminutes

Calories

82

kcal

Delicious and simple, and takes around 15 minutes to prepare, this Olive and Sun-Dried Tomato Tapenade by Giada is made using Kalamata olives, sun-dried tomatoes, extra-virgin olive oil, endive leaves, and radicchio. This savory appetizer recipe is perfect for gatherings and serves up to 12 people.

Ingredients

• 3 (8-ounce) jars of pitted Kalamata or black olives, drained
  

• ¾ cup sun-dried tomatoes packed in olive oil
  

• 5 tablespoons extra-virgin olive oil
  

• 3 heads of endive (about ½ pound total)
  

• 6 large radicchio leaves

Directions

• Blend the Tapenade: In a food processor, pulse the drained olives, sun-dried tomatoes with their oil, and extra-virgin olive oil until the mixture is well combined but still slightly chunky.
  
• Prepare the Endive Leaves: Gently separate the leaves from each endive head, wash them under cold water, and pat them dry until there’s no moisture left.
  
• Assemble the Tapenade Bowl: Spoon the tapenade into a serving bowl. If preparing in advance, cover the bowl tightly and refrigerate for up to one day.
  
• Arrange the Platter: On a large serving platter, place the bowl of tapenade in the center, creating a focal point for easy serving.
  
• Add Endive and Radicchio Leaves: Arrange the endive and radicchio leaves decoratively around the tapenade bowl on the platter. Serve immediately, or if making ahead, cover with plastic wrap and refrigerate for up to 8 hours.