Lunch: Olive and Onion Tapenade

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

Instructions

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.

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