Step #1 In the bowl of a food processor/blender, add the olives, sun-dried tomatoes & the olive oil it was packed inches Pulse until smooth, but still chunky.
Step #2 Add more extra-virgin olive oil if mixture is too dry.
Step #3 Spoon into a serving bowl.
Step #4 If not serving as soon as possible, cover tightly with plastic wrap & put in the fridge up to 2 days.
Step #5 Be sure to bring it to about room temp & to mix it thoroughly before serving.
Step #6 Gently pull off the leaves from the endive, being careful not to tear the leaves.
Step #7 Wash thoroughly with cold water & dry completely.
Step #8 Place the bowl of tapenade in the center of a large platter.
Step #9 Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.
Enjoy the Olive & Sun-Dried Tomato Tapenade With Endive Leaves recipe