CL Olive and Onion Tapenade

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CL Olive and Onion Tapenade

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

 

 

 

 

 

 

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.

 

Yield: 1 3/4 cups (serving size: 1 tablespoon)

 

NUTRITION PER SERVING

CALORIES 19(81% from fat); FAT 1.7g (sat 0.1g,mono 0.8g,poly 0.2g);

PROTEIN 0.2g; CHOLESTEROL 0.0mg; CALCIUM 7mg; SODIUM 101mg; FIBER

0.2g; IRON 0.1mg; CARBOHYDRATE 1.1g

 

Source:Cooking Light, SEPTEMBER 2001

Formatted by Chupa Babi in MC: 10.26.04

 

Serve this pungent, salty spread with baguette slices and crudités:

fennel slices, radishes, celery, carrot sticks, and red and yellow

bell pepper pieces.

 

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