How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Olive and Sun-Dried Tomato Tapenade with Endive Leaves?

You need 5 ingredients. The key ingredients include: 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), and more.

Is Olive and Sun-Dried Tomato Tapenade with Endive Leaves suitable as general?

Yes, Olive and Sun-Dried Tomato Tapenade with Endive Leaves falls under the General category and is a great choice for this type of meal.

How do I store leftover Olive and Sun-Dried Tomato Tapenade with Endive Leaves?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Olive and Sun-Dried Tomato Tapenade with Endive Lea

Name: Olive and Sun-Dried Tomato Tapenade with Endive Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Try this homemade Olive and Sun-Dried Tomato Tapenade with Endive Leaves recipe the whole family will love. Made with olives, tomatoes, extra-virgin oli…

This Olive and Sun-Dried Tomato Tapenade with Endive Leaves relies on simple, everyday ingredients such as extra-virgin olive oil and radicchio leaves. It comes together quickly and makes 4 servings, at about 564 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

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

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Quick Info

Servings
4 servings
Calories
564 kcal
Category
General

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Olive and Sun-Dried Tomato Tapenade with Endive Leaves

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