Changes: Carmelized Onion and Green Olive Tapenade

Latest revision as of 04:38, 6 December 2010

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

Heat olive oil in a small saucepan over medium heat. Add onion and cook for 7–8 minutes until softened, stirring occasionally.
Stir in thyme and garlic and cook for 2 minutes.
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.
Place onion mixture in a food processor then add the olives and black pepper. Process until smooth.

@@ Line 1: / Line 1: @@
+[http://www.metrokc.gov/HEALTH/nutrition/recipes/tapenade.htm 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==
+== Ingredients ==
 * 1 tablespoon [[olive oil]]
 * 1 small [[onion]], chopped
-* 1/2 teaspoon dried [[thyme]]
+* ½ teaspoon dried [[thyme]]
 * 4 [[garlic]] cloves, minced
-* 1/4 cup dry [[white wine]]
+* ¼ cup dry [[white wine]]
 * 2 tablespoons [[white wine vinegar]]
-* 2 cups pitted [[green olives]]
+* 2 cups pitted [[green olive]]s
-* 1/4 teaspoon freshly ground [[black pepper]]
+* ¼ teaspoon freshly ground [[black pepper]]
-==Directions==
-#Heat olive oil in a small saucepan over medium heat. Add onion and cook for 7–8 minutes until softened, stirring occasionally.
-#Stir in thyme and garlic and cook for 2 minutes.
-#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.
-#Place onion mixture in a food processor then add the olives and black pepper. Process until smooth.
-==Source==
-*[http://www.metrokc.gov/HEALTH/nutrition/recipes/tapenade.htm 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
+== Directions ==
+# Heat olive oil in a small saucepan over medium heat. Add onion and cook for 7–8 minutes until softened, stirring occasionally.
+# Stir in thyme and garlic and cook for 2 minutes.
+# 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.
+# Place onion mixture in a food processor then add the olives and black pepper. Process until smooth.
 __NOTOC__
 __NOEDITSECTION__
-[[Category:Green Olive Recipes]]
-[[Category:Tapenade Recipes]]
+[[Category:Onion Recipes]]
-[[Category:Provencal Recipes]]
+[[Category:Green olive Recipes]]
-[[Category:French Recipes]]
-[[Category:Hors d'Oeuvre Recipes]]
 [[Category:Relish Recipes]]
-[[Category:Onion Recipes]]
 [[Category:Spread Recipes]]
 [[Category:Dip Recipes]]