Olive and Sun-Dried Tomato Tapenade with Endive Leaves

• 3 (8-ounce) jars of pitted kalamata olives or cans of black olives, drained
• 3/4 cup sun-dried tomatoes packed in olive oil
• 5 tablespoons extra-virgin olive oil
• 3 heads of endive (about 1/2 pound total)
• 6 radicchio leaves

1. 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.
2. Spoon the tapenade into a serving bowl.
3. (The tapenade can be prepared 1 day ahead.
4. Cover and refrigerate.)
5. Gently remove the leaves from the endive.
6. Wash the leaves with cold water and dry completely.
7. On a large platter, place the bowl of tapenade in the center.
8. Decoratively arrange the endive leaves and radicchio around the bowl of tapenade, and serve.
9. (The platter of tapenade, endive, and radicchio leaves can be assembled up to 8 hours ahead.
10. Cover with plastic wrap and refrigerate.)

olives, tomatoes, extravirgin olive oil, endive, radicchio

Taken from www.epicurious.com/recipes/food/views/olive-and-sun-dried-tomato-tapenade-with-endive-leaves-376646 (may not work)