Olive and Onion Tapenade
Olive a good spread... How about you? This traditional olive and onion tapenade is ideal for the olive lover in you. Spread it on slices of baguette bread or offer it up as a dip with carrots, celery or peppers. It's a real people pleaser, especially if said people are hungry.
At a glance
1 3/4 cups (serving size: 1 tbsp.)
1 tbsp. olive oil 1 cup chopped onion 2 tsp. chopped fresh or 1/2 tsp. dried thyme 4 garlic cloves, finely chopped 1/4 cup dry white wine 2 tbsp. white wine vinegar 1 2/3 cups chopped pitted green olives 1/3 cup pitted olives (about 15 olives) 1/4 tsp. freshly ground black pepper
Heat the oil in a saucepan over medium heat. Add onion; cook 8 minutes or until soft, stirring frequently. Stir in thyme and garlic; cook 2 minutes, stirring frequently. Stir in wine and vinegar. Bring to a boil; reduce heat, and cook 8 minutes or until most of liquid evaporates, stirring occasionally. Place the onion mixture in a food processor. Add the olives and the black pepper, and process until smooth, scraping down the sides of bowl.
Ready in 40 min.
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