Mediterranean: Olive and Onion Tapenade

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Mediterranean: 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)

 

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: 03.20.08

 

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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