Olive and Sun-Dried Tomato Tapenade

From Giada De Laurentiis; Everyday Italian

3 (8-ounce) jars of pitted kalamata olives or cans of black olives, drained
3/4 cup sun-dried tomatoes packed in olive oil
Extra-virgin olive oil
3 heads endive (about 1/2 pound) or crackers

In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed in. Pulse until smooth, but still chunky. Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving.
If using endive, gently pull off the leaves from the endive, being careful not to tear the leaves. Wash thoroughly with cold water and dry completely.
Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves or crackers, working your way to the rim of the platter.