OLIVE and ONION TAPENADE

OLIVE and ONION TAPENADE


1 Tbsp. olive oil
1 cup chopped onion
2 tsp. chopped fresh or ½ tsp. dried thyme
4 garlic cloves, finely chopped
¼ cup dry white wine
2 Tbsp. white wine vinegar
1-2/3 cup chopped pitted green olives
1/3 cup pitted olives (about 15 olives)
¼ tsp. freshly ground black pepper


Heat the oil in a saucepan over medium heat. Add onion; coo0k 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 sides of the bowl