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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve this pungent, salty spread with baguette slices and crudités: fennel slices, radishes, celery, carrot sticks, and red and yellow bell pepper pieces. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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