Olive and Onion Tapenade

Olive and Onion Tapenade
Photo by Randy Mayor


  • 4 garlic cloves, finely chopped
  • 1 cup chopped onion
  • 1/3 cup pitted picholine olives (about 15 olives)
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons white wine vinegar
  • + 2 more ingredients
    • ¼ cup dry white wine
    • 1 2/3 cups chopped pitted green olives

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 occasio...

View full recipe at My Recipes


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