Recipes

Olive and Onion Tapenade

Olive a good spread… How about you? This traditional olive and onion tapenade is ideal for the olive lover in you. Spread it on slices of baguette bread or offer it up as a dip with carrots, celery or peppers. It’s a real people pleaser, especially if said people are hungry.
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Course Dips and Spreads, Party Favorites
Cuisine Continental

Servings 1 servings
Calories 830.65 kcal

Ingredients

  

  • 1 tablespoon(s) olive oil
  • 1 cup(s) chopped onion
  • 2 teaspoon(s) dried thyme or 2 tsp. chopped fresh thyme
  • 4 garlic cloves, finely chopped
  • 2 floz dry white wine
  • 2 tablespoon(s) white wine vinegar
  • 26 14/25 tablespoon(s) chopped pitted green olives
  • 15 pitted olives
  • 1/4 teaspoon(s) freshly ground black pepper

Instructions

 

  • 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.
  • Ready in 40 min.

Nutrition

Calories: 830.65kcalCarbohydrates: 45.05gProtein: 2.8gFat: 61.33gSaturated Fat: 2.01gSodium: 2654.42mgFiber: 3.86gSugar: 7.5g

Keyword Vegetables
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