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Olive and Onion Tapenade

Randy Mayor; Lydia DeGaris-Pursell

Yield 1 3/4 cups (serving size: 1 tablespoon)
Serve this pungent, salty spread with baguette slices and crudités: fennel slices, radishes, celery, carrot sticks, and red and yellow bell pepper pieces.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.