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Endive and Olive Tapenade
Dive into a refreshing burst of Mediterranean flavors with this Endive and Olive Tapenade. This delightful appetizer combines crisp endive leaves with a savory, chunky tapenade made from a medley of olives, capers, and fresh herbs. Perfect for entertaining or as a light snack, each bite offers a harmonious blend of salty and tangy notes, making it a crowd-pleaser. Historically, tapenade hails from the Provence region of France, where it was traditionally made with black olives and capers; this version elevates the dish with the vibrant crunch of endive.
Ingredients
- Endive
- 1 large head, separated into leaves
- Kalamata olives
- 1/2 cup, pitted
- Green olives
- 1/2 cup, pitted
- Capers
- 2 tablespoons, rinsed
- Garlic
- 1 clove, minced
- Fresh parsley
- 1/4 cup, chopped
- Lemon juice
- 2 tablespoons, freshly squeezed
- Extra virgin olive oil
- 3 tablespoons
- Black pepper
- to taste
- Salt
- to taste
Instructions
- In a food processor, combine the Kalamata olives, green olives, capers, minced garlic, chopped parsley, lemon juice, and olive oil.
- Pulse the mixture until well combined but still slightly chunky to maintain texture.
- Taste the tapenade and adjust the seasoning with salt and black pepper as desired.
- While the tapenade is resting, carefully separate the endive leaves and arrange them on a serving platter.
- Using a spoon, generously scoop a small amount of the olive tapenade onto each endive leaf.
- Serve immediately and enjoy the vibrant flavors!
Tips
- For an extra layer of flavor, consider adding a pinch of red pepper flakes for a spicy kick.
- This tapenade pairs beautifully with crusty bread, crackers, or as a topping for grilled meats.
- Feel free to experiment with different types of olives, such as Castelvetrano or Gaeta, to personalize the flavor.
Dietary Information
Servings: 6 Dish Type: Appetizer Prep Time: 15 minutes Cook Time: 0 minutes Calories: 150 Fat: 14g Carbs: 5g Protein: 2g Sodium: 500mg Sugar: 1g
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