Carmelized Onion and Green Olive Tapenade

Carmelized Onion and Green Olive Tapenade from the Public Health Cookbook by the Seattle and King County Department of Public Health -- original source of recipe, in the public domain

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• ½ teaspoon dried thyme
• 4 garlic cloves, minced
• ¼ cup dry white wine
• 2 tablespoons white wine vinegar
• 2 cups pitted green olives
• ¼ teaspoon freshly ground black pepper

Directions

1. Heat olive oil in a small saucepan over medium heat. Add onion and cook for 7–8 minutes until softened, stirring occasionally.
2. Stir in thyme and garlic and cook for 2 minutes.
3. Add wine and vinegar, bring to a boil then reduce heat to low and cook for an additional 7 minutes or until most of the liquid evaporates, stirring occasionally.
4. Place onion mixture in a food processor then add the olives and black pepper. Process until smooth.