Post by Debbie on Jun 15, 2012 0:26:46 GMT -5
1 tablespoon olive oil
1 cup chopped onion
2 teaspoons chopped fresh 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 olives (about 15 olives)
1/4 tsp. 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.
1 cup chopped onion
2 teaspoons chopped fresh 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 olives (about 15 olives)
1/4 tsp. 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.