Black olive tapenade is a classic Mediterranean spread that is normally eaten with bread, added on top of pizza, or mixed in with warm pasta. All are delicious options, but this tapenade can be elevated when served in crisp, refreshing endive spears. This elegant, vegetarian appetizer can be served at any holiday or New Years party and will easily please all of your guests!
Servings: 10-15 appetizers
- 3 Belgian endives
- 1 cup Nicoise olives, pitted
- 1 clove garlic, chopped
- 2 teaspoons tomato paste
- 3 tablespoons capers, rinsed
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 3 tablespoons parsley, chopped
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon black pepper
- 1/4 cup olive oil
Begin by preparing the endive. Remove each of the spears by pulling them off the stem and wash thoroughly. Discard any wilted or brown leaves. Place the leaves in a salad spinner and spin until completely dry. Set aside.
Add all the remaining ingredients into a food processor except the olive oil. Pulse the ingredients until they are well incorporated. Continue to pulse the food processor while slowly adding the olive oil through the spout of the food processor. Pulse until combined, but still chunky.
Spoon approximately 2 teaspoons of olive tapenade into the endive spears and arrange on a platter. Place in the refrigerator for 30 minutes to serve them cold, or serve at room temperature.