Olive and Onion Tapenade

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

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Nutritional Information

Amount per serving
  • Calories: 19
  • Calories from fat: 81%
  • Fat: 1.7g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.2g
  • Carbohydrate: 1.1g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 101mg
  • Calcium: 7mg

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

  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.
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