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

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.

olive oil, onion, thyme, garlic, white wine, white wine vinegar, green olives, picholine, freshly ground black pepper

Taken from www.myrecipes.com/recipe/olive-onion-tapenade (may not work)