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* 4 [[garlic]] cloves, minced |
* 4 [[garlic]] cloves, minced |
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* ¼ cup dry [[white wine]] |
* ¼ cup dry [[white wine]] |
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| − | * 2 tablespoons [[white wine vinegar]] |
+ | * 2 tablespoons [[white vinegar|white wine vinegar]] |
| − | * 2 cups pitted [[green |
+ | * 2 cups pitted [[green olive]]s |
| − | * ¼ teaspoon freshly ground [[black pepper]] |
+ | * ¼ teaspoon freshly ground [[pepper|black pepper]] |
Revision as of 17:35, 14 May 2010
Description
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.