Olive and Onion Tapenade

Olive and Onion Tapenade Recipe
Randy Mayor; Lydia DeGaris-Pursell
Serve this pungent, salty spread with baguette slices and crudités: fennel slices, radishes, celery, carrot sticks, and red and yellow bell pepper pieces.

Yield:

1 3/4 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 19
Caloriesfromfat 81 %
Fat 1.7 g
Satfat 0.1 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 0.2 g
Carbohydrate 1.1 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 101 mg
Calcium 7 mg

Ingredients

1 tablespoon olive oil
1 cup chopped onion
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
4 garlic cloves, finely chopped
1/4 cup dry white wine
2 tablespoons white wine vinegar
1 2/3 cups chopped pitted green olives
1/3 cup pitted picholine olives (about 15 olives)
1/4 teaspoon freshly ground black pepper

Preparation

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.

Note:

September 2001
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